Our passion is great bread!
This Einkorn Pumpkin Stout Sourdough with Seeds is a remake of an old favorite. It’s based on a bread we made in the Artisan Bread Bakers FB group several years ago. The original was made with bread flour, rye, pumpkin puree, and stout. This updated loaf is made with all-purpose Einkorn flour, rye, pumpkin puree, stout, and toasted pumpkin seeds for added appeal. I’ve heard
These Sourdough Sprouted Wheat Loaves made with 60 percent sprouted red fife flour, are chewy and nutty due to the inclusion of roasted sunflower seeds. I got the idea for these loaves from the sourdough artisan bread rolls we made for the BOM challenge for the Artisan Bread Bakers FB group. I adapted the formula to utilize a 60/40 ratio of sprouted wheat flour to
These Sourdough Spelt Rye Bread Rolls, shaped like small batards, are baked on a baking stone to produce a chewy crust. This is my version of the Hybrid Bread Rolls shared as the monthly bake (BOM) for the Artisan Bread Bakers FB group. I thought these rolls would work great for a dinner party I attended last weekend. I had planned the timing to a
This Spelt Buckwheat Loaf, leavened with a rye starter and filled with Caramelized Onions, is an adapted version of the Caramelized Onion Bread from the book Ben Cuit. Tanna chose this aromatic bread for the 8th Anniversary of the Bread Baking Babes. I’m delighted to celebrate their 8th Anniversary with my rendition of the “Ben Cuit” bread. I enjoyed the depth of flavor and the
This Sourdough Semolina Einkorn Bread is made with a sourdough levain, semolina flour and Einkorn flour and baked in a ceramic Dutch Oven. The flavor is rich and nutty due to the inclusion of Einkorn as well as sesame seeds which are sprinkled throughout the dough. The semolina acts as the centerpiece for this loaf, imbuing the loaf with a creamy color and slightly grainy
