Our passion is great bread!
Home > Rye Bread Recipe > Kalevala Rye Bread by Rod (Dallas, TX) At a remote mountain retreat, near the Brazilian city of Gonçalves – MG, sparkling stars at night and cool days with bright sun are celebrated with slices of homemade rye bread and local cheeses. This adaptation of a popular recipe, often served at this Kalevala retreat, features a chocolate note highlighted with
These KAMUT Baguettes, made with KAMUT white flour and an overnight Pâte Fermentée, are great loaves for sandwiches. When I visited the UK last year, I toured around London on the train system with my youngest son. It was definitely an experience! Not a bad one just a little hectic at times trying to make sure we were on the right line and knew which
by Rod Ferris (Brandon Manitoba Canada) Yup! Italian everyday bread. I started making bread on a regular basis after a 25 year exile from the bakery! I used to bake bread in a Monastery here in our province. I had bought a bread maker but I found that it always made the same shapes and little by little it just wasn’t feeling as if I
The Bread of the Month (BOM) for the Artisan Bread Baker’s FB group is Spelt-Wheat Sourdough (modified from a Tartine recipe). I made it exclusively with ancient grains by substituting Einkorn for the regular whole wheat, and all-purpose KAMUT and Spelt flours for the bread flour. I utilized an Einkorn sourdough starter and mixed it with all-purpose Spelt to create the levain. The loaves were
This is not your ordinary multigrain bread. This 5-grain loaf is made with all-purpose and whole grain spelt four, oat and rye flours and brown rice flour. Carola, of the Back to the Future, Buddies chose to revisit this bread for the monthly bake for March. The Bread Baking Babes made a version of this bread back in 2009, but I missed it. I’m glad
