Beetroot bread

I saw a lovely pink bread on Angie’s blog and I thought it looks amazing. As I had some cooked beetroot in the fridge and I was planning to bake that day, Beetroot bread was an obvious choice.
I like the taste, the texture and the colour. The taste is mild and it’s noticeable only when eaten as it is. With any spread on it, the beetroot flavour will be diminished. Not an issue for me, as the colour was what I was looking for.

Beetroot bread

To make this bread I used a mix of white and wholemeal flour, 50/50. I would suggest using a strong wholemeal flour. I ran out of strong flour, so I used plain instead. I also added Vitamin C; it acts as an additive which strengthens the gluten and the bread will rise better and faster. From what I’ve read, it’s a good addition for the wholemeal bread. If you don’t want to use any Vitamin C or you don’t have any, just ignore that one.

Ingredients for 1 loaf:
– 250g plain wholemeal flour
– 250g strong white flour
– 2 cooked beetroot
– 1/2 tsp Vitamin C
– 8g Easy bake yeast
– 1 tsp sugar
– 1 spoon of oil
– 50ml-75ml water
– a pinch of salt

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Soda bread with sundried tomatoes

I like denser bread and I didn’t have time for yeasted bread, so soda bread with sundried tomatoes and wholemeal flour was the obvious choice. I love soda bread, since I baked it at home for the first time last year. I had a bag of organic and local wholemeal flour that was grinded in an old Victorian mill still in use today.

Soda bread with sundried tomatoes

Ingredients for a big loaf:
– 720g plain wholemeal flour
– 600ml buttermilk
– 2 spoons of olive oil
– 8 pieces of sundried tomatoes, cut in slices
– 1 tsp sea salt
– 1 tsp and a quarter of bicarbonate of soda

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Fougasse is a French version of the ancient Roman panis focacius. It’s also the technical challenge in week 6 at GBBO. I love Botanical Week and I’ve made a Lemon meringue pie, as the signature challenge. It’s most likely I will make the Showstopper too, but let’s see if I have the time.


I’ve made this recipe in collaboration with Tesco. To make the Fougasse I used Tesco strong white flour, mixed with strong wholemeal flour I already had, organic, milled at a heritage mill belonging to the National Trust. I would have used Tesco wholemeal if I didn’t already have that one. I used Tesco flour before and I’m very happy with it. As for the oil, I used Tesco Organic Extra virgin olive oil, it’s great value for money. I grow herbs in my garden, so all the herbs were picked in the morning, fresh.

Ingredients for 2 breads:
– 350g Tesco strong white flour
– 150g strong wholemeal flour
– 350 ml luke-warm water
– 8g yeast
– 2 spoons of Tesco Organic Extra virgin olive oil
– 1 spoon of fresh, chopped thyme
– 1 spoon of fresh, chopped rosemary
– 1 spoon of fresh, chopped chives
– 1 tsp of dried oregano
– 1 spoon of semolina
– oil to brush the breads (the same one)

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Flours in vase, bread centerpiece

I wanted to name the post Flowers in vase, bread centerpiece, but, somehow Flours seemed more appropriate. At Great British Bake Off is Bread Week and I love baking bread. The signature challenge is a sweet dough with a twist. The technical are dampfnudeln, German steamed bread. The showstopper required the use of three different flours to create a huge centrepiece.

I thought of doing dampfnudeln, but the idea of making a bread centerpiece was too exciting to miss. Also I loved the challenge of using so many different types of flour. My centerpiece is not huge, but I used 5 types of flour: rice flour, semolina, cornflour, wholemeal and white.

01 Flowers in vase, bread centerpiece

02 bread centerpiece

03 bread centerpiece
To make the centerpiece I’ve baked a wholemeal and white loaf, the classic bread recipe, but with a mix of 300g wholemeal and 150g white. The flowers were cornbread and the stems were rice flour and semolina bread sticks.

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Basic bread recipe

I realized that I don’t have a basic bread recipe on my blog. I usually bake wholemeal bread or 50/50 or I try new soda breads. I baked a simple bread for Father’s Day and I took some pictures so I can share my basic recipe.

Basic bread recipe

Ingredients for 1 loaf:
– 450g strong white flour
– 8g East bake yeast
– 300ml lukewarm water
– salt
– 1 spoon oil for greasing the baking tin

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Wholemeal soda bread

In the last month I made only soda bread because I love the texture and taste and it’s ready to be served in 1 hour. When I make bread with yeast, I make a blend of white and wholemeal, usually 50/50. I think the soda bread is delicious with only wholemeal flour, because its texture is more dense anyway.


Ingredients for a big loaf:
– 600g plain wholemeal flour
– 500ml buttermilk
– 1 spoon of olive oil
– 1 teaspoon of sea salt
– 1 teaspoon and a quarter of bicarbonate of soda

Start by heating the oven at 200C/180C fan.

In a bowl, mix the wholemeal flour with the bicarbonate and salt. Make a well and pour the buttermilk and the olive oil in the middle. Mix it with a spoon until it starts to thicken. Tip it over the floured worktop and start incorporating all the flour. The dough doesn’t need kneading, so as soon as all the flour is incorporated you can stop. Give it the shape of a loaf. You can flatten it until is 3-4 cm tall, I didn’t this time.

Put the loaf on an oiled baking tray or use non-stick grease paper. With a sharp knife cut a cross on top of the bread and dust it with flour.

Bake the bread for 35 minutes. When is baked, it should sound hollow when the bottom is tapped. Leave it on a cooling rack for 10-15 minutes and it’s ready to be served.


Fennel Biscuits

I like Fennel, but my husband is not that keen on it, so I made a small batch of Fennel biscuits. If you want more biscuits, double the ingredients. I used hard cheese that is vegetarian, but if you don’t want to make vegetarian biscuits, you can use Parmesan cheese instead.

Fennel biscuits recipe

Ingredients for 12 biscuits:
– 100g white plain flour
– 100g butter at room temperature
– 50g semolina
– 1 tsp of fennel seeds
– salt
– 20g vegetarian hard cheese, grated

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