Our passion is great bread!
Senfbrot German Mustard Bread, made with bread flour, rye, and cracked wheat, is filled with cheese and brushed with mustard before being topped with pumpkin seeds. Senfbrot is the bread of the month for the FB group Artisan Bread Bakers. The original recipe, published by a German bakers’ association, Bäko Gruppe Nord, was written in German and scaled for a commercial bakery. Fortunately for us,
This Dutch Oven Emmer Bread with Poolish is made with twenty-five percent emmer flour, an overnight poolish, and baked in an Emile Henry Ceramic Dutch Oven. I experimented with the ancient grain emmer a few years ago, but haven’t worked with it lately because I was having fun using other ancient grains. Recently, I decided it was time to come back to emmer so I
These Sourdough Einkorn Scones, made with wholegrain einkorn pastry flour, are filled with dried blueberries and lemon zest. This month marks the 3rd anniversary of the Sourdough Surprises Baking Group. For the monthly bake, we had the opportunity to make or revisit the sourdough surprise of our choice. Since I started baking with this group late in the game and skipped several months due to my
The mission of the Bread Baking Babes for March was to make Granary-Style Bread. Tanna of My Kitchen Half Cups invited us to play in her granary sand box, and play we did. As it turns out, authentic Granary Bread is made from a proprietary granary mix that originated in the late 1800s and is manufactured by Hovis Foods in Britain. So with this in
This delightfully humble potato bread makes great toast, and has good keeping quality, due to the inclusion of cooked potato. I learned about this potato bread in the Bread History and Practice FB group. It is described as “bread for toast and butter,” and is found in: Culina Famulatrix Medicinæ: or, Receipts in modern cookery Alexander Hunter (1729-1809) 1806 and subsequent editions https://archive.org/details/culinafamulatri01huntgoog. According to
