Our passion is great bread!
These Kefir Milk Buns are my take on Tootmanik, a Bulgarian Cheese Bread. These delightful treats hail from Bulgaria and are the bread of the month for the Bread Baking Babes. I made my version with a mixture of all-purpose flour and hi-extraction Stonegound Washington-grown Heritage Sonoran Soft White Wheat from Fairhaven Organic Flour Mill. I got the flour at the Grain Gathering last year
White Bean Bread with Rosemary is velvety smooth, has a nice golden brown crust, and a wonderfully fine, moist crumb. Not to mention a heavenly aroma due to the inclusion of rosemary. This white bean bread melts in your mouth Bean bread is the monthly bake for the Bread Baking Babes. I read the description and thought, “Velvety bread, now that’s what I’m talking about!”
These purple-tinted crackers, made with barley, oats, and rye, are an adaptation of traditional Norwegian Crispbreads. Norwegian Crispbreads were the bread of the month for the Whole Grain Bakers, Flour Millers, and Grain Growers-Grain Revival FB group a few months ago. I love making crackers so I knew I wanted to try these. I hunted through the assortment of grains and flour in my freezer,
This Sourdough Spelt Ka’ak Bread is my rendition of Lebanese Bread which is shaped like a purse, sprinkled with Sesame Seeds, and sold on the streets of Beirut. Ka’ak is the bread of the month for the Bread Baking Babes. I decided to make my version using sourdough and a mixture of all-purpose and wholegrain spelt. This version turned out crispy and light on the
This Rosemary Orange Poolish Baguette, flavored with orange citrus salt and dotted with rosemary, was created to fit snugly inside a 17-inch baguette proofing basket. If you’re looking for a simpler way to shape and proof a baguette, and achieve uniform results, this method is for you. I started working on this bread a couple of months ago after I made orange citrus salt for
