Our passion is great bread!
I started going back through the baking list for the HBinFive Baking Group to catch up on some of the breads I missed over the past several months. I decided to make this Honey Graham Bread with some Antebellum Style Rustic Course Graham Flour I got from Anson Mills. I don’t know how I missed this one. This bread is amazing! Cinnamon Honey Graham
I met some representatives from Bob’s Red Mill at the BlogHerFood Conference in Atlanta in May. I really enjoy using their grains so I was excited when one of them contacted me last week to let me know that Bob’s Red Mill launched its first ever “Spar for the Spurtle” Porridge Making Contest! It sounds like a lot of fun so I decided to share
I hope everyone has been enjoying their summer so far. I’ve been taking a break from baking for a few days to enjoy the Fourth of July Holiday weekend with my family. I figured you wouldn’t mind because I have a lovely roundup of breads from the BYOB Bakers to share with you. Please enjoy the July BYOB roundup of breads and other baked goods.
I admit it, I really only wanted to make this bread because it’s baked in a Pullman pan. Vollkornbrot is a 100% rye bread which is a feat in and of itself because without the addition of wheat flour for body, rye usually makes a flat, crumbly, and coarse-grained loaf. I didn’t anticipate liking it. However, I really enjoy using my Pullman pan so I
This Sprouted KAMUT Bread is made with sprouted KAMUT berries, home-milled whole grain Khorasan flour, and regular bread flour. KAMUT® is the name of the brand and not the wheat. The wheat is “Khorasan” wheat. To assure the quality of the organic, heirloom grain, Khorasan, the wheat was trademarked KAMUT®. The word “kamut” comes from the ancient Egyptian word for “wheat.” Khorasan is related to Durum.
