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Home > Rye Breads > Country Pumpernickel Bread This Pumpernickel Bread, like many European loaves, includes a bit of whole grain flour for texture and flavor. For a lighter-colored loaf, cut the pumpernickel or white whole wheat down to just a couple of tablespoons, while increasing the all-purpose flour so that the total amount of flour used remains 3 cups. Country Pumpernickel Bread Ingredients:
This whole grain country bread is baked in a clay baker. The recipe is based on whole wheat flour, but can be adapted to different grains (barley, rye, oats, spelt), as long as one-half of the mixture is wheat flour to ensure a light, airy texture. For this loaf, I used whole wheat flour milled from hard red winter wheat in a WonderMill Grain Mill.
For Mother’s Day, I decided it would be fun to make a Spring Flower Pot Bread using earthenware clay pots as molds. This type of baking was made popular in the 1960s. Edited text: May 11, 2019 This flower pot bread is made with a basic yeast bread dough and baked in food-grade terra-cotta flower pots. These loaves provide a whimsical and tasty presentation for
Buttermilk Dutch Oven Bread is a no knead yeast bread so it requires a longer fermentation time to achieve the best flavor and texture. You start the process the first day and allow it to rest in the refrigerator for 10 hours and then sit for another 12 to 18 hours at cool room temperature. The bread is big and puffy, crusty, and faintly tangy.
This easy whole wheat sandwich bread is made with buttermilk and honey and tastes great toasted and spread with marmalade or jam. Did I mention this bread is really easy? I wanted to go visit a friend of mine, but I also wanted to get this bread baked. I decided I could do both with a little planning. I combined all of the ingredients using
