Our passion is great bread!
Nan e Barbari is a Persian Flatbread typically served for breakfast with feta cheese and a cup of tea. It has a beautiful golden color and a distinctive odor. The secret to the lovely color and unique aroma is in the sauce. The sauce, or Romal as it is referred to in Iran, is a mixture of baking soda, flour, and water that is brushed
The bread of the month for the Artisan Bread Bakers is Pumpernickel. The formula, from David of Hearthbakedtunes, is an olde-style pumpernickel that utilizes stale bread, rye berries, rye chops, rye meal and bread flour. The timing couldn’t have been better for making this bread. I have been experimenting with a new Einkorn bread recipe and after several (less than successful) attempts, I had plenty
This Sprouted Rye and Spelt Bread is made with sprouted rye berries, rye flour, and all-purpose Spelt flour. I was in an experimental mood this past weekend so I decided to sprout some rye berries to make sprouted rye bread. It had been a while since I’d made sprouted bread. It is one of my favorite types of bread so every once in a while I
I was looking for a bread to make last Saturday, and happened upon a photo of a Semolina Sandwich Loaf posted by David, one of the bakers in the Artisan Bread Bakers FB group. I was hooked! I just love breads made with Semolina. This sandwich bread, also known as Pane in Cassetta di Altamura, is made completely with Semolina flour. I didn’t realize you
Today, you’ll find me on the Grain Mill Wagon talking about Whole Wheat Banana Bread. I love making Banana Bread because it’s quick and easy to prepare and it’s a great way to use up overripe bananas. Quick breads make a great snack and this loaf is no exception. I’ve always enjoyed the banana bread I grew up eating, white flour and all, and I
