Our passion is great bread!
Folded and layered in butter and dusted lightly with sugar, these rich delights, called Kouign amann (pronounced [,kwiɲˈamɑ̃nː] are made in a manner similar to puff pastries. They are light and crisp on the outside with soft layers on the inside and just a hint of sweetness to make you smile. Lien chose these exquisite morsels as the challenge for the 7th Anniversary of the
This One Rise Fennel Loaf is a slightly moist and chewy oat bran bread, complemented with the unique texture of spelt flour, and flavor-enhanced with crushed fennel seeds and dried chives. This dough can also be rolled flat and cut to make pull-apart bread sticks. Submitted by Rod (Dallas, TX) One Rise Fennel Loaf Ingredients: 1 cup spelt flour 1 1/2 cups bread flour 3/4
This Sourdough Spelt Stollen is made with a spelt sourdough starter and whole grain spelt flour that has been milled in a grain mill and sifted twice. It’s beginning to look a lot like Christmas, and what would Christmas be without a traditional Holiday bread? Stollen, a bread that originated in Dresden, Germany, is a festive loaf that represents the blanket of Jesus and is
