Step by step guides
Learn how to make the most of our flours with our easy-to-follow recipes.
Whether you’re mixing your first dough or cutting through your hundredth homemade crust, you’ll find that our flours and bread-mixes are great to work with, and even better to eat.
Gluten Free Teff Pita Bread
Black Buckwheat & Millet Loaf
Black Buckwheat & Millet Loaf
Quick Easy fluffy Organic Oat Bread - this bread is easy soft and fluffy
FOCACCIA
Apple cinnamon focaccia
BUTTERY ROSEMARY GARLIC AND ORANGE PULL APART BRIOCHE BREAD WITH BAKED CAMEMBERT
Sourdough chocolate chip cookie recipe
The Sourdough process from Start (er) to Finish
MOIST HEARTY GRAIN LOAF
Delightfully soft fluffy flour tortilla the family will adore!
Soft and Fluffy garlic and herb bread festive wreath on blue round plate
PUmpkin seed and nut bars
Wholemeal bread recipe from scratch
blueberry loaf with white icing and lemon
GLUTEN FREE MELTING MOMENTS
Recipe explaining how to bake the North African and Chilli bread mixes
This Gluten Free Banana bread mix is versatile and tastes devine - use overripe bananas for the best flavour
Lamingtons baked from scratch - light sponge coated in chocolate and coconut
Wholesome wholegrain rye bread made with cracked rye, sunflower seeds and caraway
An unbelievably flavourful Baguette is produced from this recipe and it enables you to make baguettes daily.
WHOLE RYE & PURPLE WHOLEWHEAT BREAD WITH ANCIENT GRAIN SOAKER
This is a beautifully moist wholesome loaf of bread you will fall in love with!!
INGREDIENTS: 8g Risen Flour's dried instant yeast 200g Risen Flour's Durum Semolina 400g Risen Flour's pizza Milano flour (or strong white bread flour) 480g water 11g Salt METHOD Place yeast, 400g flour, 200g semolina , 450g water and 11g salt in an electric mixer. Beat on medium-high speed until just combined and slowly add more water a little at a time and allow to absorb before adding more water. Check the dough and if its not absorbing any more water discard the balance of the water, otherwise add the rest slowly. Mix until full gluten development has been reached - about 25 min in a domestic mixer scraping it off the hook as it creeps up. The dough will be a wet and sticky. Do the window pane test - with wet hands pull the dough apart and it should stretch and become transparent with a clean smooth membrane. You should be able to stretch the dough for around 10cm before it breaks. (dough will be quite wet). With wet hands transfer to a greased bowl cover with a clean tea towel and set aside at room temperature for 1-1.5hrs during this time do 2 sets of stretch and folds 30min apart. ( a stretch and fold is taking one edge of the dough and lift it up and fold it over to the middle, then repeat with the other sides ), OR until doubled in size ( In warmer tempretures it may take less time so keep an eye on it). It should be wobbly and bubbly. Once its rested place the dough gently on your baking tray that has been heavly floured (you can use baking paper too) - cut into shape sprinkle the top generously with flour on top and allow to proof for 30 - 45min more at room temp covered. Preheat oven to fan forced 240°C. Place a saucepan on the bottom of the oven with a rack above it. Bake for 25-30 minutes until bread is risen, golden and bottom sounds hollow when tapped. Cool on a wire rack for 1 hour. Enjoy - if you have any questions please drop me an email or give us a call. Jan
Ciabatta bread using our advanced method. Produces a delightful loaf of your favourite Ciabatta - serve as a sandwich - toasted - topped with your favourite toppings!
