Tag Archives: learn

Swedish Knäckebröd

Another new recipe: http://www.myitaliansmorgasbord.com/2012/07/27/mixed-seeds-knackebrod-swedish-crackers-for-the-daring-bakers/ from a great website/blog.

It is a yeast dough but rolled very thinly and baked immediately.  I tried plain ones with caraway and nigella seeds in the dough and the more coloured ones had an egg glaze into which I rolled some more seeds.  I think these look better and have a great flavour.  Suspect cumin seeds would be another good one.  Easy and quick to make and very good with cheese.  Would make a great Christmas gift.

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Turkish Pide

I first made this when my neighbour came back from Cyprus with a loaf and it has been a favourite ever since.  I have been making it as a three plait, photo left, but it is actually a flatbread so this weekend I made a more traditional version using this recipe (with the addition of fennel seeds to the nigella and sesame): http://www.taste.com.au/recipes/12772/turkish+pide.  Needless to say delicious, especially warm and dipped in olive oil and Balsamic.  One of the breads we are making Nov 8th on our flat (and flattish) bread course; only one place left!

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Flat bread course; 8 November

Had a flurry of booking for this course so only one place left.  If you want to know how to make Panini imbottiti (Italian stuffed buns), stuffed and flavoured focaccias, calzone and Turkish Pide, book now.

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Feedback; new courses

Over 30 people have been on one of our courses now and over 20 have attended an evening demonstration.  Feedback is overwhelmingly positive with scores over 4.9/5 for the courses and over 4.8 for the demonstrations.

Comments from the classes:

“A wonderful day.  Not just the breadmaking (which was great-v. hands on) but the coffee and the lunch too.  Highly recommended” Helen

“Totally recommend the course; learned the mysteries of panettone and had a wonderful time” Dri

“Fabulous day-thank you!  As a novice breadmaker, I learned a lot and had great fun.  Thanks for your welcome hospitality and lovely lunch/afternoon tea” VM

“A truly fantastic day.  I havn’t seen Dad laugh so much in  ages-brilliant!.  You could not have been more welcoming-what a great day” Penny

“Loved the day.  Highly recommend it to anyone new to baking.  Small group so lots of attention given to all” Leo

“Such a good day-so much information delivered in a practical and fun way and some really delicious breads to take home” Caroline I.

“This was an excellent course!  I could not believe how easy it was to make the bread.  Neil was a great teacher and I would recommend this to anyone.  Great gift”  Tegan

“I am a complete beginner but found the course easy to follow, very informative and useful and delivered in a relaxed style” David

Comments from the demonstrations:

“A wonderful evening”  Sian

“Great fun for a group of friends; brilliant value for money”  Helen

“A big thank you from Royston Ladies Circle – we had a fantastic fun filled evening and baked a lovely selection of breads”  Alex

“Very proud of what a bunch of novices could achieve with the right guidance”  Anon

Pupils have made suggestions for new classes and we will now be offering:

Breakfast breads; Australian fruit loaf, brioche and Danish pastries

Bread to impress; Bread twists, Bialy (Polish bagel like roll), fougasse, epi, pretzels and silzers

Flat and flattish breads; Panini, Turkish Pide, flavoured focaccias, stone baked flatbreads

Meals in one; Panini imbottiti (Italian stuffed buns), stuffed and flavoured focaccias, calzone

Details to follow

Oldest pupil is star baker

Saturday saw our oldest pupil to date when 84 year old Joan attended a course with her daughter Helen and another student, Denise.  Having always wanted to bake bread and particularly DSCF4034focaccia, Helen bought a place on the course as a birthday present for Joan.  Although a keen cook and baker, Joan had never quite mastered bread.  After starting with a basic granary loaf and knot rolls, Joan went on to bake a great looking sun-dried tomato focaccia and then an impressive pesto swirl.

Helen and Denise produced some excellent loaves too and both enjoyed the coffee, tea and lunch as well as the tuition.  Helen chose to make a stuffed olive focaccia and pesto swirl while Denise was keen to make a loaf she had been buying from our market stall: spiced apple and marzipan.


All in all a fun day with three excellent pupils!



What do a Brazilian, Cuban, Australian and Zimbabwean have in common?

They all wanted to learn how to make Panettone and produced some impressive loaves considering some had never baked bread before:

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As well as Panettone they got to grips with Focaccia and our swirls and these looked superb and went down very well with friends and family that evening!


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Feedback was very positive:

“Totally recommend this course, learned the mysteries of Panetttone and had a wonderful time.”

“Fabulous day, thank you!  As a novice breadmaker, I learned a lot and had great fun and we made a tonne of bread!  Thanks for your welcome hospitality and lovely lunch and afternoon tea”

We are running one more Panettone course 7 December but this course is full but we do have one place available on our sourdough, focaccia and swirl course this Saturday.  After Christmas, courses will start up again in February.

Courses filling up!

Seems everyone wants to learn to bake bread.  Maybe it is the Great British bake off effect?  We are also getting a lot of bookings for families: Sisters and Mother or Mum, Dad and children which is great.  Also teenagers very confident with cake baking but want to try their hand at bread.  Our Seasonal bread evenings are also filling up; two booked in Late November/early December so if you do want to impress friends and family with some amazing bread over the holidays, please book soon.

Our bread is now available from the Black Barn farm shop in Hare Street near Buntingford on Saturdays and Jo is regularly selling pesto swirls, spicad apple and marzipan swirls, Turkish Pidé bread as well as garlic and rosemary, focaccia etc.  She also has some great meat direct from the farm as well as cheese etc. and there is a cafe next door.