Our passion is great bread!
The Bread Baking Babes traveled to Georgia (not the state in Southern, USA, but the country between Russia and Turkey), to make Russian Pizza Chrysanthemum Bread for November. Lien of Notitie Van Lien, the host kitchen this month, told us it would be a stunning-looking loaf if done right. I must say I was a little bit intimidated when I saw a photo of the
The monthly bake for the Artisan Bread Bakers for October was hosted by Ralph Nieboer. He challenged us to make Beetroot Bread with Rye and Spelt. I’ll be honest, when I learned what was in this bread, I almost passed this one by. However, as I started seeing all of the lovely-colored breads showing up in the FB feed, information regarding the benefits of beets
I call this Keep it Simple Cracked Wheat Bread because sometimes, a simple loaf of bread is all you need. Have you heard of the KISS principle? It stands for keep it simple silly. The basic premise behind this principle is that designs for systems and processes should focus on simplicity and avoid adding unnecessary complexity. How does this concept apply to bread-baking? I’m glad you
This Sourdough Buckwheat Rye utilizes a 24-hour cold ferment in the refrigerator to strengthen the gluten and bring out the flavor of the bread. I started working on this bread after attending the Maine Kneading Conference. I brought home one of Derek from Hootenanny’s loaves from the Artisan Bread Fair and enjoyed it so much I wanted to recreate it myself. After my initial attempt,
Thanks to reader Peter from Australia for sending in this recipe for a 100% Wholemeal Loaf with three different types of seeds. Being from a central European background and living in Australia I grew up with what I call ‘proper bread’ meaning firm grainy or rye breads. I never liked and won’t touch the predominately ‘cheap and nasty’ range of sliced white breads sold in
