Our passion is great bread!
When a recipe begins with “…the dough in this recipe is fairly difficult to handle,” it makes you wonder what you’re getting into and if it’s worth the effort. This KAMUT Water-Proof Bread is called water-proofed because it is proofed in warm water for the first rise. I call it water-logged because it’s a very sticky dough. It can be a bit tricky to handle,
I’ve had this Bread with Sprouted Grain Flour on my list to make for several months. In fact, one of the reasons I bought KAMUT flour was to try this loaf. This bread can be made with sprouted wheat flour or any other type of sprouted flour. I made this version with sprouted wheat flour, but I am curious to find out how it will
Recently, I was inspired to create a special bread for a friend of mine who likes sourdough and rye. I wanted the bread to encapsulate some of his favorite ingredients, but also be unique, so I chose a blend of sourdough, KAMUT and rye. Once I decided on the flours I wanted to use, I consulted Flour, Water, Salt & Yeast by Ken Forkish for
The theme for Bread Baking Day #35 is Crispy Breads. And, you know me, any chance to make crackers or crispy breads and I’m there. I ran out of month before I got to this challenge so I’m getting my submission in on the last day. Fortunately, these Sesame Crackers are quick and easy. Eva from Kochpoetin invited us to bake crisp breads risen by
My love affair with einkorn continues …. with this Einkorn & Spelt Pain au Levain with Caramelized Onions and Rosemary. Over the past few months, I’ve been baking with spelt and KAMUT so einkorn got put on the back burner. Every time I would reach in the freezer to pull out one of the other ancient grains, the container of milled einkorn would beckon to
