Our passion is great bread!
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
Chapati is an unleavened round flatbread made of whole wheat. The term chapati appears to be used interchangeably with roti or rotta bread although the references I found indicated roti is usually made with atta flour, a very finely ground whole wheat flour, not regular ground whole wheat flour like we have in the US. When I learned we would be making these puffy flatbreads,
by Rod (Dallas, TX) Less sugar and oil combined with hearty spelt flour (the reference to “old world”) and traditional pumpkin bread ingredients create a satisfying quick bread with mild flavors and gentle sweetness that can be enjoyed at any meal. This country-style recipe permits use of all pumpkin puree in the can. If desired, add 2/3 cup dark raisins; chopped pecans may be substituted
This Mixed Grain Bread with Poolish, fermented with an overnight poolish, and flavored with whole wheat, and gluten-free flour, is a great way to clean out your cupboard. Do you have bags of flour with just a little bit left in them? Then it’s time to clean out your cupboard and use up those bags of flour you’ve been storing. Why not create a new
This Stout Rye Pumpkin Sourdough artisan loaf, made with stout and sourdough, is not your average loaf made with beer. It’s a tasty and crusty loaf that isn’t sweet at all. When you think of beer bread, if the image of a quick bread made with soda is what comes to mind, then I challenge you to get out of your comfort zone and try
