We usually bake at least four of the breads listed below during a class, some are shared work, some may be demonstrations but most are hands on for everyone.
Wholemeal loaf Wholesome but not heavy. A long fermentation improves flavour.
Oatcakes Good anytime, anywhere with anything. Easy to make, keep well, cheap to make.
A simple white loaf Some foods call for a lighter texture and taste than wholemeal.
Tiger topping I prefer a dusting of flour as decoration but TT is easy and fun.
Wee white loaf soup bowl Same dough as the simple white loaf, enough to make 3 soup bowls.
Seeded wholemeal rolls The flour permutations are endless till you arrive at your perfect buttie.
Malt and rye rolls The flour permutations are endless till you arrive at your perfect buttie.
Soft rolls These are made with butter and milk, soft and tanned.
Harvest mice Fun to shape and bake. Use one batch of white roll dough for 12 mice.
Pittas with onion seeds Quick, easy, cheap, tasty bread to eat with stews, curries, dips and so on.
Arabian flatbread Very soft and silky, made with lots of oil.
Freuchie Soda Bread My version is baked in a tin rather than on a griddle. Good fresh or toasted.
A big, crusty white bloomer Great for sandwiches or with anything that needs mopped up.
malt rolls Smoked malt flour with malt extract and walnuts. Good with a soft blue cheese.
Wee baguettes Delicious more or less straight out of the oven. Uses a fairly wet dough.
Pizza (overnight) Very little work to do and no kneading but takes a while. Great taste.
Olive and parmesan breadsticks These are good on their own, even better with a dip.
Fougasses Really pretty. Maximum crust in the minimum space.
Focaccia A meal in itself traditionally garnished with olives and sprigs of rosemary.
Biscotti Easy to bake. Scope for your imagination: morello cherries, walnuts, lime zest, ginger …
Pirozhki Wee Russian pies traditionally filled with chopped cabbage, onion, chives and egg.
A big, crusty white loaf made in a Dutch oven ie big heavy casserole. Wonderful crust.
St Lucia Saffron Buns
Traditional Swedish spiced bread for St.Lucia's day on 13th December.
A wonderful platted bread to share of a morning and it's fun to make, child's play.
Walnuts, honey and wholemeal flour make this as near cake as good bread can get!
Anster whey bread The liquid in this recipe is whey which gives the bread unusual cheesey taste.
Malt loaf A sweet, moist nutty tasting loaf made using malt flour, malt extract, honey and sultanas.
Staffordshire oatcakes A yeasted oatmeal and white flour crepe, delicious with sweet and savoury.
Olive cob A good bread to have with a salad.
Milk loaf Because of the butter and syrup in this bread it toasts quickly to a lovely golden brown.
Lemon bread Light lemon scented bread with a lovely yellow crumb. Great with a poached egg.
Croissants Straightforward dough, the work is in laminating the butter in the dough.Laminating diagrams for croissants
Brioche Lots of butter and eggs so not for everyday, but delicious now and then.
Sweet Sourdough Cob Made with a little honey - soft crumb, chewy crust and wonderful flavour.
Crusty white Sourdough A simple sourdough almost all white flour - with a manageable dough.
Sourdough pancakes Instant food with a really distinctive taste.
Notes on Sourdough Starters Yet another attempt to demistify starters - just do it!.
Oatmeal pancakes The oatmeal gives a lovely nutty taste. There is no wheat in this recipe.
Hazelnut flapjacks A mixture of rolled oats, medium oatmeal and crushed hazelnuts.
Shortbreads Shortbread made simply, with good butter and baked slowly is a delicious treat.
Wholemeal scones So quick, 30 minutes from thinking about it to eating it.
Fruit & nut scones
Quick and as easy. Walnuts or sultanas are good additions.
lovely melt in the mouth digestives
Again, quick and as easy.
Yeasted Simnel Cake Traditionally made for Mothering Sunday, a sweet bread with marzipan.
Hot Cross Buns With orange zest, ground ginger, cinnamon & nutmeg. Good toasted too.
Rosemary & raisin Buns Not too sweet, no spices, just big juicy raisins and a hint of rosemary.
Skillingsboller Masses of almond flakes and a good dose of butter/brown sugar. Thank you Norway.
Stollen Really one of these things where homemade beats shop-bought by a mile.
This is delicious and looks so colourful and appetising. Good when plums are plentiful.
Polish Poppyseed Roulade filled with poppy seeds, mixed peel, ground almond and butter.
Since we are working in a domestic kitchen our environment is not nut free. In the recipes where I normally use dairy products there are alternatives given for vegans.
We use mainly but not exclusively organic flours, for instance the oatmeal we use is from Hogarth's mill in Kelso; wonderful meal from local oats, but not organic. The flours are mostly from Shipton Mill in Gloucestershire or Bacheldre Mill in Powis
The butter and milk are always organic. For tins, trays, breadforms and all other baking paraphenalia look on Bakery Bits. If you come on a course you get a Bakery Bits discount.