Notes about Recipes in this book

• Multigrain loaf

  • Astrid5555 on February 20, 2021

    Best seeded multigrain loaf ever. Younger son called it his new favorite bead, so biggest praise and this with all the seeds in the crumb and on the crust. Delicious!

• Butter-toasted oat porridge loaf

  • Astrid5555 on June 23, 2020

    Another winner from this book! The porridge disappears in the final bread and is not noticeable at all, thus great way to sneak some grains into my children’s diet.

• Spelt and honey loaf

  • Astrid5555 on June 18, 2020

    Excellent! The light honey taste complements the spelt perfectly. Great alternative to the usual wheat and rye breads.

• Wholegrain rye and buttermilk loaf

  • Astrid5555 on June 21, 2020

    One of the very few recipes that could be prepared in one day if you have a healthy starter. No folds and no overnight proving in the fridge needed. Substituted honey for molasses. Has quite a dense crumb, very delicious!

• Sprouted buckwheat loaf

  • Astrid5555 on November 05, 2020

    First attempt at sprouting and baking with buckwheat. My loaf did not have very much ovenspring, but this might have been due to overprofing it on my side. Taste was excellent though.

• Christmas cake

  • pomona on March 08, 2018

    The dark chocolate is essential. Update Dec 2020: I've now made this cake for three Christmases in a row. It is a really great cake.

• Eccles cakes

  • pomona on March 08, 2018

    Recipe is true to the great Eccles cakes you can get at the bakery. You have to invest some time but the result is worth it.

• Green wheat, borlotti and green bean with goat's cheese, walnuts and mint

  • e_ballad on August 27, 2020

    I really enjoyed this. It does use a fair number of pots & pans though. Makes a huge amount, but holds up well for lunch the following day.

• Wholegrain spelt and carrot cake

  • e_ballad on January 26, 2019

    Excellent carrot cake! It took 20mins longer to cook than the recipe stated, however, I’m guessing that might be due to the variability within different types of wholegrain spelt flour. Highly recommend!

• Chocolate buckwheat cookies

  • e_ballad on July 16, 2019

    If you’re a cookie dough fan, this is the chocolate biscuit for you. A chewy exterior & soft gooey centre. Pushing the cooking time further will result in scorched biscuits.

• Chicken, lemon and sweet potato pie

  • e_ballad on February 20, 2019

    This was a hit in our household, albeit without preserved lemon in the individual pies of the more ‘discerning’ members. Easy to prepare the filling ahead of time, making this a good midweek meal if the components are made in advance.

• Broccolini and pearl barley with zucchini, and tahini yoghurt dressing

  • e_ballad on May 19, 2018

    Good, but having set lofty expectations, we weren’t as excited by the end product. It was kind of bland & heavy.

• Roasted pumpkin and chickpea with barberries, feta and dukkah

  • e_ballad on May 16, 2018

    A very tasty dish. Most of the spice ingredients are used in the dukkah - it was ok, but I wasn’t wowed enough to go to the effort again, when a store-bought dukkah would suffice.

  • Lafro on April 25, 2022

    Pretty tasty salad. Forgot to add the dukkah and didn't have any coriander or pepitas but was still good with the omissions. Was great as a side with grilled chicken and substantial enough to have for lunch the next day.

• Chocolate, orange and almond cake

  • Fawndarellabakes on May 26, 2018

    I've tried this recipe twice. It tastes amazing BUT something is off on the pan size. It is simply too much batter for a loaf pan and will overflow. Cut the recipe in half for a 9x5 tin. Also 150g of almonds is a ton of almonds and takes up almost 1 1/2 " of the pan space. Am I missing something super basic here? And sadly, the loaf also sinks in the center. It still tastes divine. But I have a sneaky feeling that the sugar ratio is too high in this cake and that the ingredients overseas can cause very different results. It is worth a third try.

• Banana, fig and walnut loaf cake

  • danielis on March 06, 2018

    Seriously one of the best banana cake recipes I've made. I made it around Christmas time and it has a sort of Christmas cake-esc about it with the dried figs that caramelise even more inside the cake. Such a great variation compared to plain banana cake. Would make a delicious dessert served warm with vanilla ice cream.

• Eat Your Books

  The Tivoli Road Baker reflects the passion of the authors and the beauty of baking brilliantly.

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• Salt Sugar and I

  Wow. It is beautiful. I find myself grabbing it off the shelf and reading it through again and again, day dreaming of everything I want to cook and eat. If only there were more hours in the day...

  Full review