Our passion is great bread!
This lovely French Couronne is made with a mixed starter and old dough. Couronne means crown, and this one is adorned with a lovely string of pearls on top. Karen of Karen’s Kitchen Stories chose this crown loaf for the BOM (bread of the month) for the Artisan Bread Bakers FB group. It was challenging and fun to make. As the title suggests, this bread
Home > Spelt Breads > Crushed Fennel Faggots by Rod (Dallas, TX) According to legend, an English baker once allowed his young son, Isak, to play after school in the father’s modest bakery in a remote Nordic village. His father often invited the boy to tie together small bundles (called “faggots”) of broken breadsticks and give them to friendly customers; any money offered by the
What began as a simple lentil soup transformed into lentil and potato soup and includes some of my favorite ingredients. It goes well with bread. Normally, when you plan a meal, you start with the main attraction and then choose the bread to go with it. However, being a bread-baking fanatic, I tend to arrange my meals the other way around. So when the Bread
Home > Spelt Breads > Southwestern Mini-Mounds by Rod (Dallas, TX) These Southwestern Minimounds are an adaptation of the Mini-Mounds of Ruis bread recipe, substituting spelt flour and southwestern spices but maintaining quick bread convenience. All ingredients are assembled in a large measuring cup, then scoups of the thick batter are evenly placed on a floured cookie sheet, rested to smooth the tops, then baked
This Sprouted KAMUT Bread is naturally sweet and tender due to the sprouted grains. Incorporating sprouted grains into loaves makes them more easily digestible and improves the nutritional quality of the bread. Using sprouted wheat also allows the natural sweetness and tenderness of the wheat to shine through. I’ve experimented with different types of sprouted breads over the past several years. So I was delighted
