Welcome to BreadClub20 – baking bread for fun, nutrition and well-being…

Tiptree WORLD BREAD AWARDS HEROES

2021 REGIONAL WINNER – WALES

Welcome to BreadClub20 – Baking bread for fun, nutrition and well-being.

The Facebook page ‘BreadClub20’ may well be your first port of call……but here you’ll find all the recipes for my yeasted breads, sourdough and other bakery items.

Born out of Lockdown 2020 – BreadClub20 aims to start people off on their own bread baking journeys, re-energise home bakers or simply to share with you what I’ve been doing for a lifetime.

Why not come on board? There’s no subscription fee and you’ll also find us on social media at: Facebook, Twitter and Instagram. Just click on the words.

On this page are my last three bakes. You can click on the link for full details. However, if you explore the top menu, you’ll find recipes for Yeasted Breads, Sourdough recipes, an alphabetical guide to all the recipes and a running blog of bits and pieces.

“Let there be work, bread, water and salt for all.” (Nelson Mandela)

Above all…….Happy Baking…..

THE LATEST BAKES and POSTS

(for all the recipes – Click here for the Guide to the Recipes

Sunday Bread (Bara Can)

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

As a young lad growing up in the North of England during the 1950s, Sunday was still a day of rest. Shops were closed, public houses bolted their doors and as young children, we attended Sunday School in the local Methodist Chapel. Click to read more..

Maslin Bread

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here… If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

During Medieval times, people with wealth ate Manchet, a bread made from more refined wheat. In fact, the richer you were, the more refined the wheat. Royalty ate Fine Manchet…not quite white flour, but definitely getting there. 

You’ll find a step-by-step guide to making Manchet, here: Click to read more…

Irish Malted Bread

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

i came across this recipe some time ago. Click to read more…

Wholemeal & Kefir

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Today, we’re making wholemeal and kefir bread. It’s light, fluffy and wholesome. The kefir imparts a pleasant taste – not sour and strong at all, just a subtle flavouring that can only be described as pleasant. Click to read more…https://breadclub20.blogspot.com/2022/09/wholemeal-kefir-loaf.html

Ciscaucasian Kefir Bread

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

What is Kefir? 

It’s a fermented milk product, similar to thin yoghurt that’s made from kefir grains. The grains are a mesophilic symbiotic culture. Click to read more…

Manchet

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

As a peasant in Medieval or Tudor Britain, bread made from the finest wheat flour certainly wasn’t for the likes of me. Not while I was scraping a living out of the land and beholden to almost everyone else who walked God’s Earth. Click to read more…

Sourdough – the Scrapings Method.

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Making Sourdough using the ‘Scrapings Method”

In 1576, Richard Edwardes, a playwright, lyricist, and, supposedly, an illegitimate son of Henry VIII, published The Paradise of Dainty Devices.

It was here we have the first recorded version of For want is nexte to waste and shame doeth synne ensue”.

Or, as we know it today – Waste not, want not. Click to read more…

Cornish Saffron Loaf

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

It is thought that saffron may well have arrived in Britain with the Romans. After all, the Romans had been trading saffron with the Phoenicians for centuries. However, it wasn’t until the beginning of the 14th century that the Cornish started trading their tin for saffron, brought in from the Mediterranean by the Spanish. The area around Bude in Cornwall, on the southern-west tip of England, was ideal for growing the saffron corm. Click to read more…

Pastéis de Nata 2

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Over in the BreadClub20 repository of recipes, formulae and processes is a recipe for Pastel de Nata. Click to read more…

Respectus Panis – Sourdough

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

One of our bakers here at BreadClub20 introduced me to the technique of Respectus Panis. Yes, it’s a technique rather than a bake, but it can be applied to croissants, baguettes and brioche as easily as it can be applied to sourdough and other breads. Click to read more…

Kartoffelbrot

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

First of all, Europeans never even saw a potato, let alone taste one, until the second half of the 16th century when it was brought from Peru by the Spanish conquistadors. Click to read more…

Malted Sunflower Seed Loaf

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Malted flour – in the UK, we often refer to this as ‘Granary flour’ but that’s a registered trademark of Rank Hovis©. Elsewhere, and outside of the stable of Rank Hovis© products, it’s often referred to as ‘Malted Flour’. It’s a combination of either wholemeal or strong white flour with added millet seeds, cracked wheat, poppy seeds, oats, golden linseed, brown linseed and malted barley flour. Click to read more…

Pan Gallego

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

I’ve long fought against the attitude that bread is ‘just for eating’. After all, bread must be our first manufactured product. Probably abut 8000BC in the Middle East, someone made a conscious decision to grind early grains, mix them  with water and leave the mixture to nature. Then, and as important, there was a second conscious decision at some point to apply heat and bake what had been produced. What resulted was bread. Click to read more…

Hungarian Farmhouse Split

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

A farmhouse loaf is traditionally a loaf with a rounded top. It usually carries a slash sown the middle to help it expand in the oven. This then becomes a ‘split farmhouse’ loaf. 

The addition of a topping of glaze and fennel is popular in Hungary.

And so, we have a Hungarian Split Farmhouse Loaf. Click to read more…

Züpfe / Zopf – Swiss Braided Loaf

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

 Züpfe or Zopf is a Swiss, Austrian, German and Bavarian braided loaf made with bread flour, eggs, butter, sour cream, water and yeast. It is traditionally made into a pigtail or braid shape, from whence it has acquired its name, and glazed before baking. Click to read more

The Huffer from Essex

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Many a BreadClub20 baker will tell you of the Kentish Huffkin – its lightness, versatility and how it’s perfectly suited to a variety of fillings. (https://breadclub20.blogspot.com/2022/04/kentish-huffkins.html)

Now, meet its Big Brother, the Essex Huffer. Click to read more…

Pain Sancerre

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Pain Sancerre… a bread that is inspired by the beautiful Medieval town of Sancerre, overlooking the Loire Valley.

Sancerre, just two hours south of Paris, is on a hilltop, overlooking the River Loire and known for its award-winning wines. Click to read more…

Ukrainian Black Bread

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

I have to thank Dave Skolosdra, one of the BreadClub20 bakers for this recipe. I hope I’ve done it justice. 

Honoré de Balzac, the famous French novelist and playwright was very fond of Ukrainian black bread. He was probably one of the first who wrote ‘food erotica’, taking several pages to describe lingering over a long meal. 

In 1832, he fell in love with his pen-pal, Ewelina Hańska, a reader from Kiev. When her husband died in 1841, Balzac travelled to Ukraine, courted and married her. 

He documents 77 different types of Ukrainian breads, including this famous black bread, ideally accompanied by Polish sausage, liver pâté and apple sauerkraut. 

Nasolodzhuvatysya! Click to read more…

Jim Lahey’s no-knead bread

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Jim Lahey started out as an art student in Italy. On returning to New York, with every intention of becoming a sculptor,  he was downhearted at not being able to find bread in the Big Apple of the same quality as he could easily buy in Rome. Click to read more….

Pain à l’Ancienne

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

In Peter Reinhart’s book ‘The Bread Baker’s Apprentice’, he discusses a technique which involves long and cold fermentation. click to read more….

Victorian Milk Bread

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Eliza Acton (1799 – 1859) was a poet and food writer. She’s best rememberd for producing the first domestic cookery book ‘Modern Cookery for Private Families’ – which introduced the English cook to Brussel sprouts and spaghetti. Click to read more…

Honey Oatmeal Loaf

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Honey and oatmeal – a marriage made in heaven. Honey has been used in bread for centuries. Oats were cultivated by the Chinese as far back as 7000 BC and eaten as a cereal by the Ancient Greeks.

Both are perfect additions to the usual bread mix. Click to read more…

Lake Champlain Sourdough

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Lake Champlain – in Vermont, on the borders of the United States and Canada is home to Trevor J. Wilson and the Lake Champlain Sourdough. 

It’s a two-day sourdough process, starting both the mixing and the levain the day before you intend to bake, but separately. Click to read more…

Bake-a-Day Sourdough

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

I’m on a recruitment drive – to try and persuade all those of you for whom sourdough looks cumbersome, time-consuming and feel it needs to be planned like a military exercise, that it’s actually not. Not at all. 

I’ve baked sourdough for years and I’ve baked yeasted breads for decades. Lately, I’ve been on a ‘bit of a mission’ to remove the mystique of sourdough to enable every home baker to produce tasty sourdough with the minimum of fuss and equipment; but with the maximum taste and all within everybody’s daily schedule. Click to read more…

Pane Siciliano

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Pane Siciliano – Sicilian bread, or Sicilian Scroll Bread. 

The shape is very distinctive. In Sicily, the ‘S’ shape is known as the Occhi dei Santa Lucia, but to translate it as ‘the Saint Lucy Snail’ is to lose every last vestige of the romantic nature of the Italian tongue. Click to read more…

Bazlama – Turkish Flatbreads

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Bazlama is a single-layerd flatbread, creamy yellow in colour and leavened using a little yeast. 

It should be circular, about 2 cms in thickness and of a diameter ranging between 10 – 25 cms. Click to read more..

Sesame Bread

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If you like the taste of sesame, then this is for you. Click to read more…

Potato Bread

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Bakers have been adding potatoes to bread since the 18th century. Originally, potato flour was used because it was cheaper than wheat or rye flour – especially in times when flour was scarce or there was a famine. Click to read more….

Beltane Hearth Bread

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Beannachtai na Bealtaine!


When May 1st falls on a Sunday, it is doubly auspicious. It’s then that it’s properly Beltane. It’s halfway between the Spring equinox and the Summer solstice. Traditionally, it is a festival day in Ireland, Scotland and the Isle of Man. In Wales, we call it Calan Mai. In times gone by, special bonfires would be built to bless the fields, the animals and the community and feasts would be prepared. Families would bake Hearth bread – baked on the hearth – on a pan, griddle or stone in the ashes of the fire. Click to read more…

Pan de Cristal

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Pan de Cristal. Cristal Bread. Glass Bread. It’s known by many names but it’s always a distinctive, high hydration, bread originating from Barcelona in the Catalan area of Spain. 

It’s a relatively new bread, developed in 2004 by the Guzmán Artisanal Bakery for the Barcelona Baker, Jordi Nomen. Nomen went on to form his own bakery Concept-Pa in Barcelona. He was tired of hearing the myth that the crumb in bread made you fat, so set out to make a bread with virtually no crumb at all. Click to read more…

Lace Sourdough

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Somewhere between a ciabatta and a high-hydration sourdough lies the Lace Sourdough. At 73% hydration, it’s not a ridiculously highly-hydrated sourdough, but there is enough work in it to generate the lacy open-texture of a loaf that you’d think was a good deal more highly-hydrated than it is. Click to read more…