Our passion is great bread!
Recently, I was inspired to create a special bread for a friend of mine who likes sourdough and rye. I wanted the bread to encapsulate some of his favorite ingredients, but also be unique, so I chose a blend of sourdough, KAMUT and rye. Once I decided on the flours I wanted to use, I consulted Flour, Water, Salt & Yeast by Ken Forkish for
Home > Rye Bread Recipes > Daily Rye Bread by Rod (Dallas, TX) This milder, multigrain flour blend still highlights rye flour flavor but creates a bread that easily accompanies many dishes; add a tablespoon of caraway seeds for traditional rye bread flavor. But first try this recipe without the caraway to discover the complementary flavors and moist chewiness. Tip: This recipe can also be
The challenge for the #TwelveLoaves Baking Group this month is to make breads with root vegetables. I had picked up some lovely purple potatoes from the local farmer’s market so now all I had to do was figure out what kind of bread to make. As luck would have it, David, aka the Rye King, of the Artisan Bread Bakers FB Group, enticed us to
