Big Sur Bakery: Hide Bread Recipe

This is a recipe for Hide Bread from one of my favorite cookbooks for a good read, The Big Sur Bakery Cookbook.  I have read the cookbook cover to cover a few times and still find a lot of interest in the personal stories about local personalities as well as intriguing new, local recipes.  I have to say, I haven’t tried a ton of the recipes yet, except for this one.

I have still never been to eat at the Big Sur Bakery & Restaurant but it is one of my goals for this spring or summer.  It is located next to a gas station along HWY 1 and offers baked goods for a quick bite in the morning and a great looking creative brunch, lunch, and dinner.  Their specialty foods are created using their wood-fired stove to create such dishes wood-grilled burgers, local fish, pizza, and breads.  You can make reservations online through open table at their website.

Each section of the cookbook has stories from local folks who influenced the Big Sur Bakery & Restaurant along the way.  Hide Bread is a recipe invention by the three-restaurant owner’s friend Terry “Hide” Prince.

Once you make the English muffin like individual breads, known as Hide Bread, you HAVE to OPEN them up and toast them or else they will taste uncooked and hard.  You can store the Hide Bread in the freezer after your initial bake and then cut them in half and toast them.  Lather the Hide Bread with butter, jam, or peanut butter and eat while you are running out the door to work.

Heidi Swanson of blogged about this recipe too and has great tips and photos to check out!                                                        Hide Bread @

Hide Bread Recipe     —–>

  • 5 cups all-purpose flour, plus extra flour for dusting
  • 1/2 cup flax seeds
  • 1/2 cup sesame seeds
  • 2 cups oat bran
  • 1/4 cup sunflower seeds
  • 1/2 cup amaranth, quinoa, millet, or poppy seeds (or any combo of these)
  • 2 tablespoons dulse flakes, or 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons beer
  • 2 1/2 cups buttermilk, half-and-half, milk, or water
  • unsalted butter, softened for serving

Adjust the oven rack to the middle position and preheat the oven to 375F degrees. Line a baking sheet with parchment paper if desired.

Place all the dry ingredients in an (extra-large) bowl, stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with the handle of a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top. Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2-inch-thick slices and par them down with your hands to form patties. Place the patties on the baking sheet and bake them for 45 minutes, until golden brown. Let them cook completely.

To serve, slice each patty in half, toast it well, and smear with butter (hs note: a sprinkling of salt works wonder here as well). And seriously, make sure to toast it. Hide bread is similar to an English muffin in that if you don’t toast it, it’ll taste raw.

Makes about fifteen 4-inch patties. See the photos for better instructions!

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