You ‘knead’ to know this!

If you’re an enthusiast of the Real Bread movement, you’ve probably already heard about the campaigns first book:

Slow Dough: Real Bread!


What you may not know, is that we here at Loaf have happily shared recipes for our Vollkornbrot and our famed Earl Grey HCB’s to the 90-odd sourdough and long ferment Real Breads recipes…

“Slow Dough: Real Bread shares secrets from the experts on how to make a huge array of sourdoughs and other slow-rise breads at home. You’ll learn a range of classic and original international loaves, from basic brown, white and rye breads; to impressive fig and fennel sourdough, and goats’ cheese and honey maslin.

You’ll learn how to make a sourdough starter and other pre-ferments, as well as the fundamental processes: kneading, proving and baking. Treating Real Bread with the respect it deserves, the book also includes stale bread recipes including chai spiced bread and butter pudding, panzanella, and breadcrumb pakoras so that you don’t waste a crumb!”

You can pre-order the book here (Published on 15th Sept!)

We’ll also be giving away a FREE COPY as part of Sourdough September (more details to follow!)


Tags: , , , , , , ,


Trying new recipes!

Processed with VSCOcam with f2 preset

I realised I pretty much only own Jamie Oliver recipe books, so I bought a few new ones* to try which have been gathering dust on the shelf since last year! I thought it would be good to share my adventures in cooking with you guys, so if you’re interested – stay tuned!

*Now I’m looking at them, I recognise they’re mostly centred around sweet baked goods! You’ll be surprised to find out I hardly ever ‘bake’ (I’m lucky enough to work at Loaf after all!) but I would like to. Plus I have a huge sweet tooth…

Ovenly by Agatha Kulaga & Erin Patinkin ( Harlequin Press 2014)

I found these guys through Instagram, and bought the book immediately when I saw them on Chefs night out.

Named after their bakery in Brooklyn, New York; this recipe book is filled with All-American style sweet baked goods made with a twist; a style for which they’re now famous.

Processed with VSCOcam with f2 preset

Aquavit by Marcus Samuelsson (Houghton Mifflin Co 2003)

‘The new Scandinavian cuisine’ as created byMarcus Samuelsson, Executive chef at NYC Scandinavian style fine dining restaurant Aquavit;the book is a comprehensive tome of all things Scandi and fine!

I found this through the food blog Outside Oslo, which I regularly mine for sweet jewels to drool over.

I got my copy off Amazon – second hand – so you might find this one difficult to get hold of (sorry guys!)

Processed with VSCOcam with f2 preset

Plenty more by Yotam Ottolenghi (Ebury Press 2014)

Like most people, I got this for Christmas! The sequel to Plenty.

What excited me most was that the recipes call for things that I already buy and already try to eat, so with a few tweaks here and there I can rustle up some Ottolenghi vegi-liciousness!

Processed with VSCOcam with f2 preset

Nordic Bakery Cookbook by Miisa Mink (Ryland Peters & Small 2013)

Norwegian buns are pretty much the reason why I bought this book. I spent a little time in Bergen and left my heart there. I’m hoping that recreating some of their baking staples over here in Stirchley will help fill the void.

Note: the writer is Finnish NOT Norwegian, so the recipes lean a little to the East..

Processed with VSCOcam with f2 preset

And last but certainly not least…

Fika by Ikea (Ikea 2012)

‘Fika, a break for coffee and a bite to eat, is a cornerstone of Swedish food culture.’

I know that a lot of people might put their nose up to this one, but as I’ve made abundantly clear, I’m into Scandi cooking; and this book offers up all the best of Scandi basics that will get me started… that’s Ikea all over really!

You’ll find it in the IKEA food hall.

Processed with VSCOcam with f2 preset

Watch this space…


Tags: , ,