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Organic Irish Soda Coarse Brown Bread Flour (406) -

Not all flour makes great loaves, our range of bread flour ensures the best results for home bakers: strong flours from hard wheat. Visit Flour Direct, our online shop, to view our range of flours and buy online for delivery direct to your door.

30 Minute Spelt Rolls That Are Light & Airy! - Whole Lifestyle Nutrition | Organic Recipes | Holistic Recipes

30 Minute Spelt Rolls That Are Light & Airy

Rustic Baguettes - Recipes | Shipton Mill - Home of Organic Flour

They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation.

Gilchesters Organics | 100% Rye Flour Grown in Devon

Rye Flour Grown in Devon - Gilchesters Organics

Kitchen Staples

20 Pantry Staples You Can Easily Make Yourself

Homemade Brown Sugar 1 cup granulated sugar 1 Tablespoon molasses (add more for a darker brown sugar)

Whole wheat banana bread with coconut oil

Whole Wheat Banana Bread with Coconut Oil - A delicious and super moist banana bread made healthier using whole wheat flour, sweet bananas, and coconut oil. No mixer needed!

How to Make Sourdough Focaccia by Flour On My Face

Step by Step | How to Make Sourdough Focaccia

EK tried - keeper. How to make Sourdough Focaccia, step by step photos, how to knead sourdough focaccia, kneading bread dough

This Japanese milk bread is the softest, lightest & fluffiest bread ever. Easily convert your regular bread recipe & you will never look back. I guarantee.

Hokkaido Milk Bread

Hokkaido Milk Bread - This Japanese milk bread is the softest, lightest & fluffiest bread ever. Easily convert your regular bread recipe & you will never look back. I guarantee.

Poilâne bread of Paris (recipe): “Fleshy, tender, with a taste that lingers in the mouth, bursting with odors of spices and hazelnut.” Steven Kaplan

Artisan Whole Grain Sourdough

Whole Grain Sourdough - Baking A More Traditional Sourdough Bread: No knead bread baking is here to stay, but try this and tell me if you think it’s just better bread. The longer, slower proofing times really help bring out maximum flavor in the grains.

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