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Furzedon Bed and Breakfast


Many of our guests have commented on the taste and quality of our bread, which is homemade. I have been asked on several occasions if we sell loaves to guests. Unfortunately I do not have the time to bake enough bread to do this; however for the next best thing I can give those who might be interested the recipe and method.

Once you have baked a couple of loaves it becomes almost second nature and is quite easy. It is definitely worth the small effort for the smell and taste of freshly baked bread.

The flours listed below are by no means definitive; it is all a matter of taste. You can use more wholemeal and less white flour if that is what you prefer.
You will need

1. 2 lb loaf tin
2. A large mixing bowl
3. Cling film
4. Weighing scales
5. Wooden spoon

Heat oven to

200 C
400 F
Gas Mark 6


340 grams or 12 oz good quality strong white flour
165 grams or 6 oz multi grain or multi seed flour
165 grams or 6 oz brown/wholemeal flour
1 ½ tsp dried yeast
1 tsp salt
1 ½ tsp sugar
Handful of toasted pumpkin & sunflower seeds (optional) but does give a very nice nutty taste and texture
400 ml or 14 fl oz of tepid water
1 tbsp oil such as vegetable or sunflower

Note a few other options to add to dry ingredients

Basil & sun dried tomatoes
Cheese & onion


1. Mix together all the dry ingredients with a large whisk. This ensures the flour and other dry ingredients are well mixed and also have the benefit of adding lots of air so therefore saves on having to sieve the flour.

2. Slowly add the water. I start by using a large wooden spoon to turn the flour into the water. Then I use my hands. At this stage I add the oil. It may be easier to turn out the mix onto a floured worktop in order to bring all the ingredients together. You may find that less water is needed or more. But do not use too much water. The mix should not be too wet.

3. Once all of the ingredients have come together start to knead the dough. Push dough out with the heal of your hands then fold back dough, repeat this for a few minutes until dough is smooth and even. Kneading helps to release the gluten in the flour.

4. The next stage is to prove the dough. Place the dough in a large lightly oiled bowl. Cover with cling film and place in the airing cupboard for about an hour. The dough should have doubled in size.

5. Take your risen dough and knead it again for a few minutes. Place the dough into an oiled 2 lb loaf tin. Dab the top of the loaf with a little oil. This stops the top of the dough from drying out. At this stage you can make the dough into a split tin loaf by just running a knife lengthways down the middle of the dough. Cover with cling film. Put the filled tin back into the airing cupboard for about 30 min. for its second prove.

6. Your loaf should have risen again. Place in a hot oven for about 30-35 minutes.

7. When loaf has cooled a little turn out onto a wire rack. Enjoy with lovely butter!


Here at Furzedon Bed & Breakfast we like to welcome our guests with homemade biscuits. I make a simple recipe that is easy to make and quick to bake.

You will need

1. A large mixing bowl
2. Weighing scales
3. Wooden spoon
4. Electric whisk or food processor (although it can be done by hand mixing but will take longer).
5. Baking tray
6. Biscuit cutters or use the rim of a glass

Heat oven to

180 C
350 F
Gas mark 4


150 g or 5 oz butter
150 g or 5 oz sugar
1 egg
300 g or 10 oz self raising flour
5 ml or 1 tsp grated lemon rind
50 g or 2 oz ground almonds

Note a few other options instead of lemon rind are:

50 g or 2 oz walnuts
50 g or 2 oz desiccated coconut
50 g or 2 oz of grated chocolate or chocolate chip

Other variations are spicy made by adding 1-2 tsp of mixed spice or dried ginger (added to the flour)


1. Whisk the butter and sugar together until pale and fluffy.

2. Add half the egg. If doing this by hand add a little at a time or you may risk the mixture curdling.

3. Mix in the sieved flour. (This can be done the easy way by putting the flour into a clean bowl and whisking with a balloon whisk to aerate the flour).

4. Add the grated lemon rind, ground almonds and remainder of the egg.

5. At this stage it may be easier to turn out the mixture onto a lightly floured worktop to finally bring all of the ingredients together.
6. The mixture should end up being smooth and quite soft.

7. Place in the fridge for about 30 min in order for the mix to harden off a bit.

8. Roll out the biscuit mix onto a floured worktop to between 5-10 mm thick. Cut into biscuit shapes and place onto a greased baking sheet leaving space between the biscuits as they will spread in the oven.

9. Place into a hot oven for 10 minutes

Handy tip: The biscuit dough can go into the freezer. I sometimes put half the mix into the freezer if I don’t want too many biscuits at the same time.

Gooey Double Choc Biscuits

Makes about 30 biscuits

You will need

Food processor or electric mixer. However it is possible just to use a hand whisk but obviously it is more work
2 – 3 baking trays lined with baking parchment

Heat oven to

Oven Temperature 1700C/Gas mark 3


150g butter
225g soft brown sugar (light)
1 beaten egg
1 tsp vanilla extract (optional)
225g plain flour or 225 self raising flour
4 tbsp cocoa powder
½ tsp bicarbonate of soda
¾ tsp baking powder or use self raising flour instead
275g chocolate finely chopped or use same weight of chocolate chips

The chocolate used is a matter of taste. For rich flavour use good quality dark chocolate. You can use a mixture of dark and milk, or even white chocolate.
Can also add chopped nuts and/or grated orange zest


1. Mix together the butter and sugar in the food processor or in a bowl using an electric hand whisk or hand whisk, until fluffy. Add the egg and vanilla, if using. Mix until all ingredients are combined.

2. Sift the flour; I do this by putting flour into a bowl and whisking with a balloon whisk. The idea of sifting flour is to aerate it. Whisking is easier than sifting I find. Add the cocoa powder, bi carb & baking powder if not using self raising flour. Stir in the wet ingredients to combine but don’t over mix. Then mix in the chocolate. Put in the fridge to let the mixture harden a little (about an hour). Or even overnight if you wish.

3. If you left the dough in the fridge overnight you may find it is rather hard so let get back to room temperature. In the meantime line 2 or 3 baking trays with baking parchment and preheat your oven.

4. Roll out the biscuit dough into evenly sized pieces. Use a small cutter or a glass size similar to sherry or liquor glass to make circles. Spread them quite far apart on the trays as they spread quite a lot in the oven.

5. Put the trays into the oven for about 12 – 14 minutes. The idea is that they are crispy on the outside and gooey in the middle.

Handy tip: You can freeze the cut out dough. Put on a tray in the freezer in one layer. Then when frozen they can be stored in a container. Thaw for about 10 minutes before putting into the preheated oven.


We are fortunate to have a fruit garden next to our vegetable patch. We grow raspberries, gooseberries, currents, plums and strawberries. Most years we have an abundance of soft fruit so we are able to make all the jam that is required to serve with our substantial breakfasts.

Jam is not difficult to make but does require a little patience and care, you are dealing with boiling hot fruit and sugar.

You will need

A large pan (I use a large saucepan there is no need to invest in a preserving pan)
Wooden spoon
Weighing scales
Metal funnel
Small ladle
Glass jars with screw top lids (I use recycled jam, honey, peanut butter jars). Avoid using anything that has had pickles or strong flavoured foods. It is almost impossible to get rid of the vinegar taint).
Waxed paper to seal the jam. These can be bought from cook shops, hardware stores and larger supermarkets.


There are no hard and fast rules on ingredients but rule of thumb is use the ratio of 1 kilo of fruit: 1 kilo granulated sugar


1. Sterilise jars. Either place in the oven on a low heat for about 15 minutes. Put through the dishwasher, fill with boiling water, or use sterilising solution.

2. Gently heat the fruit to a boil.

3. Add the sugar and stir well. Bring fruit and sugar to a rolling boil for about 10 15 mins. Stir the pan regularly to stop the jam from sticking to the bottom of the pan.

4. Do the wrinkle test. Put a small amount of jam onto a saucer and place in the fridge for a few minutes. If when you push the edge of the jam with your finger and it wrinkles it is done and will set.

5. Fill jars with the hot jam using ladle and funnel.

6. Seal the tops with the waxed paper. When cool fit the lids

7. Enjoy with your freshly baked bread. Delicious.

Furzedon Bed & Breakfast, Furzedon, Merton, Okehampton, Devon EX20 3DSTel: 01805 603587email: