Our passion is great bread!
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
This post features my second experiment with Butterfly Gluten Free Flour Blends. My goal for these gluten-free bagels was to prove they could be made with a gluten-free flour blend instead of wheat flour using my regular bagel recipe. I had fun with this one! Disclosure: I received a box of Butterfly gluten-free all-purpose flour and a box of gluten-free bread flour to test. My
Shubbak el-Habayeb, the bread of the month for the Bread Baking Babes, is a delightful and aromatic Iraqi Sweet Bread. Translated, it means The Lover’s Window. The dough is shaped into square buns and scored with vertical cuts that go all the way through the dough. Now whether the cuts stay that way is another matter altogether. Bread has a mind of its own so
