Recipes

A really tasty loaf. Great for a ploughmans lunch.

320ml Water
500g 'Nuthatch' Flour Mix
1 1/2 tsp Salt
1 tbsp Sugar
2 tbsp Butter or oil
2 tsp Fast Action Dried Yeast
Pour water into bread pan, sprinkle over flour, add salt, sugar and butter in seperate corners. Make a small indent in the centre of the flour and add yeast.
Set Machine on wholemeal setting and start.
Wheninished, remove bread from pan and cool on wire rack. Enjoy!
TIP: If its a little heavy for your tastes try substituting some of the nuthatch flour for Strong White.

A delicious crumble.

1kg Apples, peeled cored and slices
60g Light Muscovado Sugar
2 tbsp Water
250g 'Lark Flour Mix
1 tsp Baking powder
90g Butter
150g light Musovado Sugar
Put apples, 60g of suagr and water into a saucepan and cook gently until soft, then transfer apples into an oven proof dish.
Mix the Lark flour mix and baking powder in a bowl and rub in the butter with fingertips until the mixture resembles breadcrumbs. Stir in the Sugar.
Sprinkle over the apples.
Bake in a preheated oven at 180oC (gas mark 4) for 30-40 minutes until golden brown. Serve hot with ice cream or cream.

coming soon...

Makes nice light tasty crisp breads. Makes 16.

120ml of Milk
250g Strong Wholemeal flour
1 tsp salt
50g butter
Heat milk in a saucepan witht he butter, over a low heat until the butter has melted.
Sift together the flour and salt into a large bowl.
Pour the warm milk over the flour mixture and stir gently into a firm, but smooth dough, cover and set aside for 30 minutes.
Roll out dough onto a lightly floured surface and cut into 16 rectangles. Arrange on a baking sheet. prick each with a folk several times.
Bake in a preheated oven 108oC (Gas mark 4) for about 20-25 minutes until crisp and golden brown.
Cool on a wire rack.
TIP: delicious made with spelt flour.

Great made into batches for beefbergers or cheese sandwiches.

Follow the White bread recipe, but substitute 4tbsp of water for Worcestershire sauce and 8 drops of Tabasco Sauce.