Our passion is great bread!
Whole-Wheat Bread with a Multigrain Soaker is one of the breads the Mellow Bakers made in February. The month ran out on me before I could get to it so I added it to my list of breads for March. I made it this past weekend, but decided to change things up a bit and use spelt flour rather than wheat flour. This Spelt Bread
The BYOB Bakers have been busy again baking bread, bread and more bread and other baked goods. I love it! I continue to be amazed by all of the fabulous and creative bakers out there. This month, some more wonderful bakers have joined the adventure. Welcome BYOB Bakers! I hope you enjoy your journey with us as we Bake Our Own Bread in 2011. We
by Cindy (Cedar Park, TX) I accidentally created a wonderful recipe for making an olive and herb flatbread. I was really trying to make Naan bread using my Amish Friendship bread starter but the result turned into a flatbread because the dough didn’t rise. Note to self: make mistakes like this more often! We love the sweet flavor and chewy texture of this bread, as
This Sprouted Einkorn Bread is made with sprouted Einkorn berries, home-milled whole grain Einkorn flour, and regular bread flour. Einkorn is known as the first ancient original wheat. It has more protein and minerals than modern wheat and makes excellent breads with a light rich, nutty flavor. I like to experiment using different grains in bread. I ordered some Einkorn berries a few weeks ago and
It was beautiful and sunny this past weekend in Georgia. The perfect weather for ripening sourdough and baking bread. I decided to take advantage of the weather to get some needed fresh air and bake this wonderful Normandy Apple Bread. This is another one of the breads the Mellow Bakers made during February. It includes dried apples and apple cider. This bread also utilizes a
