Our passion is great bread!
This is my second post on Sprouted Wheat Bread with no Flour. As I mentioned in the previous post, I’ve been working on this bread for a couple of months. My first attempt at making sprouted wheat bread turned out like a brick. It had a good flavor, but it was pretty chewy and that wasn’t what I was looking for in bread. I learned
For this month’s tigress can jam, our choices were rhubarb or asparagus. I’ll be honest, neither one of these options appealed to me. However, rhubarb seemed to be the lesser of two evils, so I opted to try my hand at making Rhubarb Jam. Well, little did I know it but it’s next to impossible to find rhubarb here in May. I went to three
I’ve been working on Yeasted Sprout Bread with no flour for the past couple of months. I’ve learned a lot from the process, particularly what not to do, so I’m sharing my initial results in this post. I solved the mystery in my second attempt so be sure to check out the final results here. I decided to undertake this project due to inquiries from
For the May 15th HBinFive Bread Braid, I made Cinnamon Raisin Swirl Bread and Cinnamon Rolls using the Healthy Bread in Five Minutes Milk and Honey dough. For the dough, I used a mixture of whole wheat flour and all-purpose flour as the recipe suggested, but I added more raisins than the recipe called for and I also added some cinnamon powder. I let the
Cornbread is one of the breads that was randomly chosen for the Mellow Bakers’ group this month. I love cornbread, but this is not like any cornbread I’ve ever made or tasted. I liked it though. Here’s a bit of corn bread history… “Corn bread was not invented. It was a product of cultural exchange and practical necessity. Corn [aka maize] is a new world
