This is the closest you'll get to 'authentic' Balmoral Bread, I live where they have always made it and the recipe is not the same as the one years ago, and the person who has the authentic recipe wont give me a copy - I've asked countless times, I even asked him to remove a couple of 'seeds' but no - use this instead, it's very very close and very very good! - https://wrightsbaking.co.uk/shop/mixed-grain/
I sure will! In the meantime, thanks all who have answered, and also, I have just come across this and will give it a try too! Will let you know if I hear back from Chalmers Bakery in Scotland too. http://allrecipes.com/recipe/multigrain-seeded-bread/
This is the closest you'll get to 'authentic' Balmoral Bread, I live where they have always made it and the recipe is not the same as the one years ago, and the person who has the authentic recipe wont give me a copy - I've asked countless times, I even asked him to remove a couple of 'seeds' but no - use this instead, it's very very close and very very good! - https://wrightsbaking.co.uk/shop/mixed-grain/
As soon as I saw this question, Simon Pearce's recipe came to mind. I have family in Quechee and one of my highlights is ding at their restaurant and enjoying the bread. Here's their recipe: http://pontilisms.simonpearce.com/2011/03/17/ballymaloe-brown-bread-recipe/
Maybe try this recipe with added grains/seeds? King Arthur has a nice mix called Harvest Grains Blend with four grains and four different seeds that can be added to a bread recipe. I've used it and like it quite a lot.
Thank you cookbookchick - yes, I have eaten it when in London. It's a multigrain, seedy, dark bread from Chalmers Bakery in Aberdeen, Scotland - also asking them if they would give me a little info, possibly a recipe, but not toooo hopeful! :-)
Thank you Maedi. I have eaten it when in London. It's a multigrain, seedy, dark bread originating from Chalmers Bakery in Aberdeen, Scotland in the 1950's - also asking them if they would give me a little info, possibly a recipe, but not toooo hopeful! :-)
Is it possible that it is known by another name? I've checked several of my bread books, including Elizabeth David's book on yeast baking in England, and found no reference.
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