April 05, 2023
This hot cross bun loaf from Izy Hossack uses a blend of wholemeal wheat and rye flour to create a rich and wholesome dough, high in fibre, packed with flavour and with a deliciously light texture thanks to the tangzhong method. It's wonderful eaten fresh or cut into slices and toasted the next day. |
At Hodmedod we only sell wholemeal flour. Not only is it more nutritious and flavourful, but it's less wasteful than white roller-milled flour. However, achieving a fluffy open crumb without the help of white flour can be a tricky business, especially when it comes to enriched dough. We love this recipe from Izy Hassak, where she uses the tangzhong method to achieve a pillow-soft loaf with only wholemeal wheat and rye flour!
The tangzhong method starts the loaf off with a simple flour-water mixture heated together to make a kind of roux. This means the dough contains some pre-gelatinised starch before baking, helping to lock in extra moisture in and achieve a lighter crumb.
Makes 1 large loaf
IngredientsPaste
Dough
Cross Mixture
Glaze (optional)
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MethodMake the paste:
Make the dough:
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April 25, 2025
This simple vegan dish pairs our creamy white coco beans with a punchy wild garlic pesto. If you haven’t tried brothy beans, you’re missing out on one of the simplest, most comforting and nutritious dishes out there: creamy beans served in their own rich, delicious stock, usually with fresh herbs to add brightness.
April 17, 2025
Swap blood for beans with Eden's vegetarian riff on black pudding. With pearled naked barley for a bit of chewiness, this hearty and spicy dish is best enjoyed with wholemeal soda bread.
April 16, 2025
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