24hrs of Mary Poppins..... and sharing is caring

Six seeded loaf and raspberry jam
"When I have more time I will always bake my own bread", I used to say to myself as I wistfully envisioned a period in my life when I had more time. No idea why I always blamed time as the amount of time it takes to stand in front of a bread maker and dump the ingredients' in, is approximately the same amount of time it takes to pull apart those fiddly little bits of plastic that hold together a shop bought and plastic packaged conventional loaf.
The hard part is finding a recipe which works and if your trying to go Vegan, one which does not insist on milk powder. With artisan bread making (in a bread maker) in mind for our one day paying guests, I stumbled upon the perfect recipe whilst shopping in my local wholefood store Honeysuckles https://www.facebook.com/HoneysuckleWholefoods/ and following in the footsteps of great bloggers and vloggers who share their best assets, here is one of mine.
The success actually comes from the flour and the really simple recipe and instructions on the side of the bag of this flour. I am now buying this in 10kg bags which should make me approx. 18 loaves and as it only costs £16 the maths make sense. Each bag of flour they produce tells you where the grain comes from that they have milled and all is locally sourced. If you try it home at please add your pics and comments down below.
  • 7g / 2 and a half tsp Dried Yeast
  • 500g /1lb 2oz Wessex Mill Six Seed Bread Flour http://www.wessexmill.co.uk/
  • 10g / 1 and a half tsp Salt
  • 10g / 1 and a half tsp Sugar
  • 25g / 2 and a half tbsp. Olive Oil
  • 320ml tepid water
Put wet ingredients in first, with sugar and salt. Flour next, yeast on top. I'm using a Morphy Richards Bread Maker and I set it to program 5 1- 1.5lb wholemeal program. It has never failed and gives a soft crust which cuts easily.

Today was also spent with my 18 month old grandson, so what a perfect way to introduce him to baking and what better way to eat it than with eggs from the free range rescued ex battery hens at the bottom of the garden.
Wellies on, waddle through the mud with his mini-me basket to hunt the eggs and a lesson on the art of eating Dippy Eggs with Soldiers.
Finished Grandma. No... I am sure you are supposed to eat the bits that are covering your face too!!

As we were on a roll and my protégé is showing promise of becoming a skilled baker and I am imaging a future partnership (I am sure there are loopholes in the  Anti-Child Slavery Laws) we get straight onto the next bake. A parsnip and Ginger cake. We use carrots in cake so why not parsnips?

Not a Vegan recipe but the eggs can be substituted for avocados.

  • 270g Plain flour
  • half tsp bicarbonate of soda
  • half tsp baking powder
  • 1 tsp ground ginger
  • 2 eggs
  • 155ml veg oil
  • 150g caster sugar
  • 115 glace ginger in syrup chopped
  • 285g coarsely grated parsnips
  • 115g walnuts
  • 250g margarine
  • rind of 1 lime
  • just of half the lime
  • 125g icing sugar
Mix flour, bi-carb, baking powder and ginger together. In separate bowl, beat together eggs (mashed up avocados) oil, sugar and 3 quarters of the chopped ginger. Add in the flour mix, fold in nuts. Put in loaf tin and bake at 180c/fan160/gas 4 About 60-70 mins
Make topping by adding icing sugar, lime rind and juice, margarine and mixing. Spread over the top and sprinkle over the chopped ginger that was left over. I couldn't find ginger in syrup but I did have some crystalized ginger so I just reduced the sugar a bit. It did have a strange, not really cakey smell when it came out of the oven, but it looked like a cake

Unfortunately Riley had to leave looking after Grandma and go home and look after his parents but there is no point in baking if you can't share it...read test on unsuspecting Guinea Pig first to see their reaction before it goes anywhere near my mouth! 

Parsnip and Ginger Cake
She loved it, so I tried some!