Our passion is great bread!
The monthly bake for the Artisan Bread Bakers for October was hosted by Ralph Nieboer. He challenged us to make Beetroot Bread with Rye and Spelt. I’ll be honest, when I learned what was in this bread, I almost passed this one by. However, as I started seeing all of the lovely-colored breads showing up in the FB feed, information regarding the benefits of beets
This Sourdough Buckwheat Rye utilizes a 24-hour cold ferment in the refrigerator to strengthen the gluten and bring out the flavor of the bread. I started working on this bread after participating in the Maine Kneading Conference. I brought home one of Derek of Hootenanny’s loaves from the Artisan Bread Fair and I enjoyed it so much, I decided to try and recreate it. After my
Rugbrød is a Danish Sourdough Rye Bread made with dark rye flour and a rye soaker. It is low in fat and generally doesn’t include any oil. This version is flavored with fennel seeds and honey instead of molasses. It’s a delightful rye loaf full of whole grains, flavor, and fiber. According to Wikipedia, Rugbrød is a common bread in Denmark and is usually made
