Or kinder, or work, or creche, or whatever else requires you to start wracking your brains about packing lunches. Lunch is my least liked meal of the day. I don’t heart thinking about it. I try and avoid thinking about it by having a checklist of ideas floating around the kitchen. I thought I’d share […]
Sometimes, it’s just nice to whip up a quick loaf…
This is a slight variation on the Florentine recipe in World Breads. As usual, it’s a thermomix adaptation. It made lovely rustic, cheesy batons that will be a lovely lunch tomorrow. Parmesan, Spelt and Wheat Bread 250g wheat grain 250g spelt grain 100g grana padano 7g dried yeast 1 teaspoon salt 1 large egg 3 […]
As usual, we’re out of bread. I rather fancy something pita like for lunches tomorrow so I thought I would see what I could devise in the thermomix. Thermomix Oat & Spelt Pita Bread 4 1/2 cups freshly ground spelt flour (wheat would work but would probably need a fraction more water) 2 cups oats […]
Beer bread is so easy it feels wrong. Although with the rate at which my household eats bread it also feels very right. I fiddled ever so slightly with the basic beer bread recipe on A Year In Bread. Sunflower and Linseed Stout Bread 1 1/2 cups rye flour 1 1/2 cups wheat flour 2 […]
Lunch drama! No bread, hungry children, 1 hour until lunchtime. Eeek. Until I found this recipe in World Breads. It’s fabulously quick and easy. Apparently these keep for 2 weeks in an airtight container but as the batch I made lasted less than 20 minutes, I can’t verify that. Pane Carasau or Sardinian Parchment Bread […]
Well the slightly seedy and slightly sour bread I made yesterday lasted about 12 hours which includes a full night’s sleep. As much as my kids ever sleep anyway. No wonder I get sick of baking when 3 people eat 8 rolls in such a short amount of time. So I am confronted with the […]
Let me start by saying that bread is not my forte. Which is a pity as I make all our bread. Bread is a science and precision plays a large part in a successful baking. Good artisan style baking should be done slowly and carefully, the dough kneaded with love and left to prove on […]