Our passion is great bread!
The Bread Baking Babes and Friends have been making Swedish Rye Bread this month. Astrid chose this bread and I really like the flavors: honey, grated orange peel, anise seeds, and caraway seeds. It also includes some white bread flour, rye flour and whole wheat flour. The Swedish Rye (Limpa) we made in the BBA Challenge was flavored with molasses, citrus peel, anise seeds, fennel
by Yucca (London UK) I had my first go at making home-made Finnish Full Rye Bread and what’s better to use than the original Finnish recipe (found in the Nordic Bakery Cookbook). The recipe is pretty simple and if you follow the steps (and be patient), success is guaranteed! Ingredients: 14 g easy-blend yeast (dry yeast) 900 ml – 1 l lukewarm water 800 g
In my previous post on 66 Percent Sourdough Rye, I mentioned that I would be making a unique Christmas Bread using leftover bread cubes. Here it is! It’s called Hutzelbrot. Hutzelbrot is a dense, freestanding bread served in Germany usually during Christmastime. It contains dried fruit, but no sugar. This version utilizes a mash of wheat and rye flours combined with an altus made with
