The Handmade Loaf
On sale
5th January 2027
Price: £22
‘Dan Lepard is to baking what Lewis Hamilton is to Formula One.’ – Jay Rayner
‘Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for … Mr Lepard, I love you.’ – Nigel Slater
‘Dan Lepard – one of the first bakers and writers in the UK to get people interested in honing their baking skills.’ – Diana Henry
With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home.
Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard’s ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.
Contents include:
– The natural leaven: White Sourdough Loaves, The Mill Loaf
– From water to wine: Simple Milk Loaf, Scrumpy Buns
– From field to mill: Wheatgerm Bread, Sweet Rye Bread
– Seeds and grains: Golspie Loaf, Lentil Rolls
– Abundant harvest: Fruited Barm Cake, Walnut Bread and more
‘Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for … Mr Lepard, I love you.’ – Nigel Slater
‘Dan Lepard – one of the first bakers and writers in the UK to get people interested in honing their baking skills.’ – Diana Henry
With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home.
Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard’s ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.
Contents include:
– The natural leaven: White Sourdough Loaves, The Mill Loaf
– From water to wine: Simple Milk Loaf, Scrumpy Buns
– From field to mill: Wheatgerm Bread, Sweet Rye Bread
– Seeds and grains: Golspie Loaf, Lentil Rolls
– Abundant harvest: Fruited Barm Cake, Walnut Bread and more