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TheBreadSheBakes.com
64 followers -
I blog about home bread baking, sourdough breads, rye breads, breads from around the world.
I blog about home bread baking, sourdough breads, rye breads, breads from around the world.

64 followers
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Over the last few weeks, I’ve been experimenting with a new flour – semolina. Its characteristics make it the perfect bread ingredient for a coarser, more textured bread. Semolina bread is a robust accompaniment for soups and salads – just in time for the spring greens entering my kitchen. My semolina bread recipe uses small amounts of wholegrain flour to enhance the flavour profile as well as toasted sesame seeds.
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Although vegetarian and vegan dishes have become much more common on Austrian restaurant menus, the Gemüsestrudel (vegetable strudel) has traditionally been one of the token veggie dish on many Gasthaus menus. Quite remarkably for Austrian Gemüsestrudel recipes however, these typically come with ham (!). Dairy products (curd cheese, crème fraiche, milk, cheese) are also heavily used in Austrian vegetable strudel recipes. I left the ham out of this version of my mum’s vegetable strudel recipe, but you will see, it is still a far cry from a vegan recipe. It’s delicious though, and all the hard work that goes into the preparation is definitely worth it! #strudel #vegetarian #veggie
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Although barley is almost exclusively used in the brewing industry on account of its very low gluten content, barley flour is a really nice ingredient to introduce into bread baking. You’ll have even more reason for using barley if you are looking to keep the glycemic index (GI) of your home-baked bread as low as possible. I’ve been baking with barley flour ever since I came across the delicious barley rusks (used to prepare Dakos) hugely popular on the Greek island of Crete and after lots of research and experimentation I’d like to share my barley flour bread recipe with you.
#barley #lowgi #glycemicindex #dakos #barleybread #sourdough
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Time to plan this year's Christmas Stollen baking! Make it special by using sourdough :)
#stolen #xmasbaking #germanstollen
Best Stollen Recipe
Best Stollen Recipe
thebreadshebakes.com
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I love the flavour of malt and the sweet, fruity and slightly squidgy malt loaves which are brilliant for an afternoon snack, whether that’s at home or on a long walk with a hot cup of tea from the thermal flask. However, malt extract can also be a superb addition to a savoury loaf of bread and I wanted to share my malt bread recipe for a deliciously unique loaf.
#malt #bread #recipe
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It's that time of the year again! My favourite Austrian winter treat. #Germknödel
Austrian Germknödel Recipe
Austrian Germknödel Recipe
thebreadshebakes.com
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Halloween is a great time for baking! I try to do something new every year and here are some fun Halloween baking ideas and recipes I've collected.
#Halloween #baking #ideas #recipes
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Just a quick post to share my newly developed buttermilk bread recipe with you. I had a purposeless tub of buttermilk sitting in the fridge and didn’t really fancy baking any of the usual options like scones or soda bread. So, I decided to make a buttermilk-based sourdough loaf, using predominantly white bread flour, but providing depth of flavour and taste by adding dark wholemeal rye flour. The resulting loaf tasted delicious (and has been baked five times since), so do give this a try if you like the sound of a buttermilk sourdough bread.
#buttermilk #sourdough #breadrecipe #realbread
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Dampfnudeln are a regular Friday lunchtime dish in my grandmother’s kitchen. Bread buns are placed on a bed of apples and steamed on the hub for about 30 minutes. They are incredibly light and delicious, give them a try! #dampfnudeln #austrian #mehlspeise
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Grape seed flour can be made from any variety of grape, each with its own characteristic taste. When added to bread dough, the resulting loaf benefits from the grape flour’s richness of colour and flavour. Have fun baking with grape seed bread and choosing a wine to suit! +Urkornhof Kammerleithner GmbH
#grapeseedflour #sourdough #realbread
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