A blend of white and wholemeal flours charged with whole nuts - walnuts, brazil nuts, hazel nuts, almonds and cashews - giving texture and flavour to every bite. Enhances quality cheeses and excellent with natural honeys. Responds well to toasting. Baked in an earthenware pot for shape and crust. Why not serve quartered and lightly toasted slices with cheeses to end a dinner party. more...
Bread baking workshop for Cambridge Food and Drink Festival, 2004
25 October, 2004 at 12:00:00
Alan ran two afternoon baking workshops as part of the Cambridge Food and Drink Festival which were a great success and were but the first of many. Two groups of six people came and made some great bread and left inspired to go and try out some new techniques
