Our passion is great bread!
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
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
