Tuesday, 21 March 2017


I'm debating how to continue with my blog, I've been posting here for five years now and have noticed that I'm really just re-hashing all the things I've already said. View numbers have fallen drastically recently, at the same time as they are increasing on my author website.
Si I may post less here and more there, I will still post here but not as regularly as I have been in the past, thank you for sticking with me over the years. 

Please keep checking, when I do something different or original I will put it here, but just rehashing bread recipes and pictures of the cliffs seems a bit pointless.

As I said, my author website is very good reading, there are short stories and a lot of interesting stuff, why not have a look HERE.

Wednesday, 8 March 2017

I'm back!

Hi everyone, sorry for the lack of posts, I've been busy with the launch of  my latest Sci-fi novel, "Myra," 

Available at this link.

but now I'm on top of things (I think), I can return to bread making and posting here.

As you know, I make Cheese and Onion swirls using Wessex Mill Onion flour,

which is ready mixed with dried onion.

Well, I wanted to see if I could do a wholemeal version and spotted these essential ingredients at Totnes Good Food market recently. 40g in each pack by the way.

I made my dough as usual with 750g Wholemeal Flour, 480g water, 75g Olive Oil, 30g Semolina and 15g each of salt and dried yeast.

After a first rise,

I worked it into a flat shape in an oiled tray,

spread sweet pickle,

added grated cheese,

rolled it 

and cut it.

The rolls proved for 30 minutes,

and were baked for 20 at 240°C, turning once.