The Handmade Loaf: Contemporary European Recipes for the Home Baker by Dan Lepard

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  • Leaven recipe (page 25)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: rye flour; currants; yogurt; strong white flour
    show

  • White leaven bread (page 28)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: white leaven; strong white flour; semolina
    show

  • The mill loaf (page 30)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: white leaven; unbleached white flour; wholemeal flour
    show

  • Sour 100% rye bread (page 31)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; Scandinavian
    • Ingredients: rye flour; rye leaven
    show

  • White maize and wheat loaf (page 35)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: white leaven; whey; tipo 00 or pasta flour; strong wholemeal flour; white maize flour
    show

  • Barley and rye bread (page 36)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: rye leaven; strong white flour; rye flour; barley flour
    show

  • A quicker barm (page 40)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; Quick / easy
    • Ingredients: beer; strong white flour; white leaven
    show

  • Barm bread (page 41)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: beer; strong white flour; white leaven
    show

  • Crusty potato bread (page 42)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: white leaven; honey; potatoes; strong white flour
    show

  • Whey bread with butter and honey (page 45)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: milk; liquid rennet; honey; strong white flour; fresh yeast; butter
    show

  • Simple milk loaf (page 46)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: milk; golden syrup; plain flour; strong white flour; fresh yeast
    show

  • Ale bread with wheat grains (page 48)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; Scottish
    • Ingredients: strong white flour; rye flour; strong wholemeal flour; ale; white leaven; malted grain flour; fresh yeast; cooked wheat grains
    show

  • Alsace loaf with rye (page 49)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; French
    • Ingredients: white wine; strong white flour; wholemeal flour; rye flour; honey; rye leaven; rye berries (whole rye); fresh yeast
    show

  • Scrumpy buns (page 53)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; English
    • Ingredients: strong white flour; barley flour; malted barley; white leaven; scrumpy cider; fresh yeast
    show

  • Red wine loaf with pine nuts and figs (page 54)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: red wine; pine nuts; dried figs; strong white flour; strong wholemeal flour; white leaven; fresh yeast
    show

  • Cucumber pickle juice rye loaf (page 57)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; Vegan
    • Ingredients: rye flour; strong white flour; sea salt; dill; pickle juice; fresh yeast
    show

  • Sweet brandy buns (page 58)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & buns, sweet; Afternoon tea; English
    • Ingredients: milk; strong white flour; double cream; brandy; caster sugar; eggs; fresh yeast; butter
    show

  • Cassis and currant loaf (page 60)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: currants; cassis syrup; rye flour; rye leaven; strong white flour; strong wholemeal flour; fresh yeast
    show

  • Quick white loaf (page 63)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; Quick / easy
    • Ingredients: milk; plain flour; strong white flour; millet flakes; fresh yeast
    show

  • Wheatgerm bread (page 64)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: wheatgerm; strong wholemeal flour; honey; whole wheat; oranges; fresh yeast
    show

  • Sweet rye bread (page 66)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; European
    • Ingredients: rye flour; rye leaven; honey
    show

  • Light caraway rye bread (page 68)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; Ukrainian
    • Ingredients: sour milk; rye flour; caraway seeds; strong white flour; malt powder; fresh yeast
    show

  • Waterford soda bread (page 69)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; Irish
    • Ingredients: lard; buttermilk; milk; oat bran; baking soda; soft wheat flour; fine oatmeal; caster sugar
    show

  • Maize bread (page 73)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: polenta; buttermilk; strong white flour; maize flour; fresh yeast
    show

  • Crisp cornmeal sticks (page 74)

    from The Handmade Loaf: Contemporary European Recipes for the Home Baker The Handmade Loaf by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: onions; cornmeal; milk; white leaven; strong white flour; fresh yeast
    show

Notes about this book

  • Cotonqueen on May 05, 2019

    Alsace Loaf with Rye Excellent, meticulous recipe ... I used malted rye grains for the rye grains. Wonderful flavor

  • patriciag on January 14, 2016

    The paperback version has a different cover and a different ISBN. Can we link this to 9781845337421 and 9781845333898 as well, please?

  • patriciag on January 14, 2016

    This is the paperback version of The Handmade Loaf: Contemporary European Recipies for the Home Baker, by Dan Lepard. ISBN 9781845333898 linked. Hardback has been indexed.

Notes about Recipes in this book

  • Waterford soda bread

    • ccav on November 14, 2012

      Substituted 1/2 c. of oat flour for part of the whole wheat flour. Excellent whole grain soda bread, the best I've ever made, nice flavor and texture.

  • Sweet saffron bread

    • veronicafrance on August 22, 2020

      Substituted cranberries for the currants. The result was good, but the baking time seems way out. After 30 minutes at 210C, the crust was already dark brown. I gave it 5 minutes at the lower temperature instead of 20, because I didn't want it to get any browner. I'd say 20 minutes max at the higher temperature.

  • White leaven bread

    • veronicafrance on June 26, 2013

      I'm very impressed with the almost no-knead method that makes the dough much easier to handle. Unfortunately my loaves suffered from the usual problem of spreading rather than rising in the oven, but the flavour and crumb were really good and I'm more than willing to try again.

  • Simple milk loaf

    • Foodycat on April 06, 2020

      Very nice sandwich loaf. My shaping of the bread mucked up the structure a bit.

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Reviews about this book

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  • ISBN 10 1840009667
  • ISBN 13 9781840009668
  • Linked ISBNs
  • Published Oct 14 2004
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

The Handmade Loaf contains more than 80 contemporary European bread recipes that will teach you the techniques used to turn grain into beautiful bread, using your hands as the perfect kitchen tools to combine and shape dough with.

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