The recent World Health Organisation review calling on us to eat 30g of fibre a day is bringing it back en vogue, a trend we strongly support.
Since the 90’s we’ve been baking with whole grains and natural ingredients, many of which are fibre and nutrient rich and good for our gut, heart and health.
Here are some of our favourite high fibre foods if you want to hit your daily allowance with us
Toast. 2 slices, 100% Rye Sourdough with almond butter
39% of daily fibre fix
2 large Seeded Crackers and green tahini
An easy grab-and-go snack. One of the top 50 foods globally, according to the Great Taste Awards 2018
15% of daily fibre fix
Carrot and ginger soup with 1 slice of Heritage Grain sourdough
Our Heritage Grain sourdough is made with two ancient grains, einkorn and spelt, both often eaten as an alternative to wheat
22% of daily fibre fix
Chocolate and Tahini bite
This sweet vegan treat is made with sesame seeds, which are a good source of essential vitamins and minerals that are tied to improvements in our heart, skin and digestive health
5% of daily fibre fix
Beetroot, lentil and goat’s cheese salad
This salad offers a mix of plant based nutrients from lentils, rocket, hazelnuts and beetroot, meaning it’s great for the gut
6g of fibre
19% of daily fibre fix
We have many breads that are high in fibre. Discover them here
We’re always looking for ways to reduce our food waste and this year our bakers are giving a second life to day-old Hot Cross Buns. Introducing the Bacon Hot Cross Bun.
To make these maple bacon filled buns, follow the recipe below.
- 1 GAIL’s Hot Cross Bun (or find the recipe here to make them from scratch)
- 3 rashers of streaky bacon
- Maple syrup, we use Buckwud maple syrup
- Add oil to a frying pan and heat. Once the pan is hot add the bacon and fry on both sides until crispy
- Add 1 tablespoon of maple syrup to the bacon and cook for a further minute
- While the bacon is cooking, slice your hot cross bun in half and lightly toast it
Top tip – place the bun face down on top of the toaster, not inside, so it doesn’t get stuck
- Butter the toasted hot cross bun and place the bacon inside
- Finish with a drizzle of maple syrup for the perfect sweet and salty combination
There’s nothing better than a warm, lightly spiced Hot Cross Bun with butter, of course. So, to celebrate Easter we’re sharing our iconic Hot Cross Bun recipe. The below recipe will make 20 buns, so there will be plenty to go around.
For the Buns:
20 g fresh yeast
1 tbsp. whole milk
1 tsp. caster sugar
400 g plain flour
1/2 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1 tsp. mixed spice
200 ml whole milk
70 g caster sugar
1 large egg
70 g soft unsalted butter
(cut the cold butter into 2cm cubes and leave at room temperature for an hour before using)
40 g sultanas
40 g dry currants
40 g dried unsweetened cranberries
70 g mixed peel
1/2 tsp. fine sea salt
For the Cross Topping:
200 g plain flour
230 g icing sugar
2 tbsp. olive oil
3 tbsp. tbsp milk
For the Syrup:
300 g caster sugar
200 ml water
1 whole nutmeg
1 whole star anise
1 whole clove
1/2 vanilla pod split in half lengthwise
In a large mixing bowl melt the yeast with a tablespoon of whole milk and a teaspoon of caster sugar. Make sure the yeast has completely dissolved and leave for 15 minutes.
After 15 minutes, you should notice mini bubbles on top of your yeast liquid: that means your yeast is alive.
In a separate bowl, sieve the flour with the spices.
Add the spiced flour to the yeast mixture. Keep adding the rest of the milk, the sugar and egg.
Begin to bind the mixture together using your hands, for 4-5 minutes until it forms a rough dough, and then add the butter a chunk at a time whilst kneading the dough.
After adding all the butter slowly, it should take around 2-3 minutes you will have a nice sticky dough. Continue kneading for 5 minutes more until you get a smooth, shiny dough.
Add the salt and fruits and continue kneading for 3 minutes more.
Cover the bowl with a tea towel and leave at room temperature for 1.5 hours, until it grows to almost double in size.
Pour your dough onto a lightly floured surface and divide into 20 pieces at 50g each. Roll the dough pieces into shape by rolling them on a surface against your palms to create smooth buns.
Arrange the buns on a baking tray lined with a baking paper (all the buns onto one tray) and make sure you keep an even gap between them all. Cover the tray with a clean tea towel and leave to rise at room temperature until almost double in size.
When the buns are ready (the sides of each bun should be touching and you almost shouldn’t be able see the tray) make an eggwash by whisking 1 whole egg, 1 egg yolk and a teaspoon of milk. Brush the buns carefully with this eggwash and leave to dry out for 10 minutes. Brush again.
Pre heat the oven to 200°C/gas mark 6.
MAKING THE X TOPPING
Using a hand whisk, gently combine all the cross topping ingredients into a smooth paste.
Fill a plastic piping bag with the topping mixture and cut a small hole using scissors. Always cut a smaller hole than you think you might need as you can cut it again to make a bigger hole – but you can’t make a big hole smaller!
Pipe thin crosses on top of the buns on the tray and pop it into the hot oven.
Immediately, reduce the oven temp to 180°C/gas mark 4 until thoroughly baked and golden (around 20-22 minutes).
WHILE THE BUNS ARE COOKING, MAKE THE SYRUP:
Put all the syrup ingredients in a small saucepan and over a low heat bring to a boil, stirring occasionally. Once the sugar has dissolved completely, increase the heat and simmer for couple of minutes until you have a syrupy consistency.
Remove from the heat and fish the spices out.
Once the buns are ready, take them out of the oven and carefully brush them with the hot syrup.
Leave to cool for 15 minutes before serving.
- What time did you get up this morning?
My alarm goes off at 4:10am, ready for another busy day. I start work at 5am every day.
- How do you take your coffee?
Double espresso in the morning, but sometimes I have a Long Black with cinnamon.
- What do you usually have for breakfast?
Our freshly baked croissants.
- How long have you been working for GAIL’s?
I joined Gail’s in February 2014 as a Senior Baker.
- What’s the first food you remember loving as a child?
I loved the Stollen cake which my mother usually made for Easter. I would always be impatiently waiting for the first slice.
- Have you ever baked bread?
Yes, I love to bake Tiger bread and eat the crust as soon as it comes out of the oven.
- What does the smell of freshly baked bread remind you of?
It reminds me of my Grandmother and the feeling of positivity.
- What do you spread on your toast?
Butter and honey.
- What is the best part of your day?
I enjoy every part of my day but lunchtime is the best, when I watch happy customers eating their lunch that I have prepared.
- What’s in your ultimate sandwich?
Definitely a toasted turkey sandwich on malted wholegrain sourdough.
- If we could give you a lifetime supply of anything from GAIL’s, what would that be?
This is a hard choice as everything is delicious but I will say that the Chocolate Brownie and Mixed Olive Sourdough are my favourites.
- Our bread is made with three primary ingredients. Four if you include time. What are the main ingredients in your life and work, concrete or abstract?
Personality, respect and following the system of life.
- What would you do for a living, if not this?
I would definitely still be working in the food industry because I can’t imagine myself not working closely with food.
This Easter we will be hosting gingerbread baking classes for little bakers in select bakeries.
We recommend the classes for children aged 10 and under. If your child would like to join, please get in touch with one of our bakeries below. Please see below for class dates and participating bakeries.
Tuesday 16th April:
Farnham, Summertown, Camden, Barnes, Old Town
Wednesday 17th April:
Temple Fortune, Blackheath, Seymour Place, Wokingham
Thursday 18th April:
Tuesday 23rd April
All classes will start at 4pm.
Our coffee guru Jessica has been busy crafting a recipe to make an Affogato at home. Using our new Peruvian decaf, the chocolatey bitterness of the coffee combines perfectly with the sweet, velvety ice cream.
To make 4 affogati (unless you like a lot of coffee):
- 40g Peru Decaf (grind size medium)
- 200 ml hot water
- 4 scoops of Vanilla ice cream
- 80g of honeycomb pieces
This recipe was made with an Aeropress but you can definitely also use a cafetière.
- Pour 80ml of hot water over the ground coffee, saturating the ground evenly.
- Let it ‘bloom’ for 30 seconds. This helps release all of the CO2 left over from roasting, you might even see the coffee bubble a bit.
- Pour the remaining 120g of hot water and stir for another 40 seconds
- Begin to press your Aeropress or pour out the brew from your cafetière into a pouring jug.
- Take 1 generous scoop of vanilla ice cream and place in your glass, pour over 40ml of your DIY espresso
- Finish by crumbling the honeycomb on top.