Our passion is great bread!
This soft and fluffy Ancient Grain Sandwich Bread is made with KAMUT flour which adds a delicious buttery flavor. If you like soft and fluffy sandwich bread, but prefer a flavorful and nutritious loaf to one that’s bland and full of empty calories, you might enjoy this Sorghum, Kamut, and Pumpkin Seed Bread. It’s made with an overnight levain of sorghum flour and Kamut sourdough
Have you ever collected a beautiful leaf and pressed it between pieces of wax paper to preserve it? I always enjoyed gathering leaves when I was growing up. So, when I learned about Leaf Bread, made using leaves from trees in your yard, I decided to take a trip down memory lane. It started when I saw a photo of Olga’s Pane Foglia Leaf Bread
Rustic Roasted Garlic Bread is the Bread of the Month for the Artisan Bread Bakers FB group. My version is made with home-milled spelt flour and spelt sourdough so I named it Rustic Roasted Garlic Spelt Bread with Cheese. It’s a mouthful in more ways than one. The original formula utilizes an overnight levain. I made the preferment using 100% hydration sourdough rather than a
These sourdough pretzel croissants, made with sourdough instead of yeast, are buttery, flaky, crispy, and light and melt-in-your-mouth. The monthly challenge for the Sourdough Surprises Baking Group is croissants. I made pretzel croissants with yeast earlier this year and enjoyed them a lot. For this bake, I decided to see how the pretzel croissants would perform using sourdough instead of yeast. The timing of this
by Rod (Dallas, TX) The unique but complementary soluble fibers of dark rye flour and oat bran are combined with a lesser quantity of bread flour to create a flavorful, moist bread. Less kneading is required since rye flour and oat bran do not benefit much from this preparation. Caraway seeds provide traditional rye bread flavor, but certain herbs and spices also complement
