Our passion is great bread!
by: Cathy
Home > Rye Breads Here’s a wonderful appetizer, a hearty loaf of pumpernickel bread hollowed out to become a bowl for the spread you eat it with. And when you’re done, you can rip up the bread bowl itself and eat it! Rye Bread Bowl It’s best to make the rye bread bowl ahead of time so the day of your gathering, all you have
by: Cathy
Home > Rye Breads > Country Pumpernickel Bread This Pumpernickel Bread, like many European loaves, includes a bit of whole grain flour for texture and flavor. For a lighter-colored loaf, cut the pumpernickel or white whole wheat down to just a couple of tablespoons, while increasing the all-purpose flour so that the total amount of flour used remains 3 cups. Country Pumpernickel Bread Ingredients:
by: Cathy
Home > Rye Breads > Sourdough Pumpernickel Bread This bread, made without the help of commercial yeast, is a great accompaniment to Borscht or any other hearty soup. It is made with a coarse rye meal which is ground from the whole rye berry, meaning it contains both the bran (the outer covering of the rye berry) and the germ (the oil-rich embryo which would