Our passion is great bread!
This month, the Mellow Bakers are busy making whole wheat breads. The first one is a light and clean-flavored Whole Wheat Bread made with a 50/50 blend of whole wheat flour and white bread flour. This whole wheat bread utilizes an overnight pâte fermentée to boost the flavor and improve the texture of the bread. I decided to mix things up a bit and add
We’ve had a tremendous response to BYOB so far this year. Several new bakers have joined in the fun for 2011. I’m excited about baking with such a wonderful group of bakers. The idea behind BYOB is that instead of running to the store to buy a loaf of bread, pastry or sandwich buns, you make them yourself. For more details or to participate in
by Rod (Texas, USA) This is an updated version of a popular Oat Bran Health Bread which was described on one site as “nutty, but not heavy like some multigrain bread” – this description still applies! Use of the “3,2,1” bread preparation method creates a smoother, moist chewiness, making this recipe a pleasing compromise between a dense multigrain bread and a lighter, less complex bread.
