Our passion is great bread!
For Day 16 of the Bread Baker’s Apprentice Challenge, we made Kaiser Rolls. Like several of the other formulas in the book, this version utilizes a Pâte Fermentée to improve flavor, texture, and color. It also utilizes diastatic malt powder to improve coloring. When I was making the Pâte Fermentée (the day before I baked the bread), my son asked if we had any Kaiser
Home > Whole Grain Bread Recipes > Multigrain Bread This hearty and healthy multigrain bread is made with steel-cut oats, seven-grain cereal, wheat bran, oat bran, barley flour, spelt flour, all-purpose flour and whole wheat flour. Multigrain Bread Ingredients: 1 cup water 1/2 cup butter OR margarine 1 cup buttermilk 1/2 cup steel-cut oats 1 cup seven-grain cereal 1/3 cup wheat bran 1/3 cup oat
This month in the bread baking blog, we’ve been focusing on artisan breads. Today, we made Italian Semolina Bread using the Artisan Bread in Five Minutes method. Semolina (Durum) is a high-protein wheat flour that is used in pastas. In these free-form loaves, the semolina flour is paired perfectly with the sesame seeds to provide a wonderful aroma and flavor. I really like this method.
For Day 15 of the Bread Baker’s Apprentice Challenge, we made Italian Bread. This Italian Bread is made with a biga. A biga is the Italian version of a firm pre-ferment. This formula also incorporates diastatic malt powder to give the loaves a beautiful color. The bread is really good! There are many different kinds of Italian breads. Did you know that Italy was
Home > Rye Breads > Raisin-Pecan Rye Bread There’s something very right about the combination of rye flour, raisins, and pecans in this recipe for rye bread. The subtle, earthy flavor of rye, the nuttiness of the pecans, and the sweetness of raisins combine to make a bread whose flavor seems to hit all parts of your tongue and taste buds at once. This
