Our passion is great bread!
This Sourdough Pain de Mie, or Pullman Loaf, as it is more commonly known in the U.S., is a tender and buttery sandwich bread that can be made with up to 30% whole grain and still retain its fluffy texture. To achieve the unique shape, it is baked in a long Pullman Pan with a lid. Pain de Mie, which means “Bread of the Crumb”
This Spelt Crostata is packed with a lemon-flavored spinach, onion, and feta cheese filling, and loaded with roasted butternut squash and potatoes. The addition of wholegrain spelt and pecan flour gives the crust a unique crunch and texture. Crostata (pronounced (krō-stä′tə) is a baked tart, that is either open-faced, like the one in this post, or topped with a lattice crust. It can be savory
These Sourdough Pepperoni Rolls with Spelt and Rye utilize an enriched dough that is rolled around slices of spicy pepperoni similar to how you would spiral cinnamon and sugar for cinnamon buns. What makes these rolls unique is they are formed into separate rolls instead of rolling out a long jelly roll log and cutting it to form individual rolls. Pat, of Feeding My Enthusiasms,
