The bread that was made for Marmite. (Other nutritious spreads are available.)
My go-to bread for nearly every meal: rustic, crackly-crusted and utterly unputdownable.
A Dan Lepard recipe for an extremely fruity, wholesome bread - lovely toasted and buttered or as is with sharp cheese.
The results of mum and I's first inter-continental bake-off from the Nordic Bakery cookbook. This would be a lovely brunch dish but it is not a cake. Clue in the name, perhaps.
A naturally leavened sourdough with oats, sunflower, flax and hemp seeds.
Chestnut and hazelnut bread from Dan Lepard's Handmade Loaf.
Review of a sourdough masterclass with Dan Lepard of the Guardian held in London in September 2010 at the Cookery School.
