Our passion is great bread!
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
I created this Mixed Grain Miche to test a new stoneware baker and use some of the rye and whole wheat flours I got from Carolina Ground a few weeks ago. This miche-style bread is made with an overnight poolish instead of a sourdough levain. I wanted to bake bread and because I hadn’t fed my sourdough starter recently, I decided that utilizing a poolish
Senfbrot German Mustard Bread, made with bread flour, rye, and cracked wheat, is filled with cheese and brushed with mustard before being topped with pumpkin seeds. Senfbrot is the bread of the month for the FB group Artisan Bread Bakers. The original recipe, published by a German bakers’ association, Bäko Gruppe Nord, was written in German and scaled for a commercial bakery. Fortunately for us,
