Our passion is great bread!
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
When I reactivated my rye sourdough starter to make Kontinenbrot, I ended up with extra culture. And, as you’ve probably heard me say, I have a hard time discarding sourdough so I decided to make another rye bread with the extra starter. Many, but not all, German breads contain rye flour. This German Rye Bread would be considered a Krustenbrot. Don’t you just love those
