Anna Jones’s easy home-made bread recipes | The modern cook

Whichever way you cut it, no flavour compares to freshly baked bread straight from the oven. These upper-crust loaves use two types of flour to make a lurid beetroot and caraway soda bread and crusty seeded ryeI wouldn’t call myself a baker, but I have found myself baking bread in some unusual situations; cowboy bread in big cast-iron pots around campfires, and flatbreads on a fire pit on a Navajo reservation in Arizona. I spent a few days working in a supermarket bakery, baking loaves fro