Our passion is great bread!
This whole grain country bread is baked in a clay baker. The recipe is based on whole wheat flour, but can be adapted to different grains (barley, rye, oats, spelt), as long as one-half of the mixture is wheat flour to ensure a light, airy texture. For this loaf, I used whole wheat flour milled from hard red winter wheat in a WonderMill Grain Mill.
This delicious sprouted wheat bread is made with wheat berries that you sprout a few days ahead of the day you plan to make the bread. The sprouted wheat provides a crunchy and sweet flavor to the loaf and the dry milk powder provides enrichment and additional flavor to the bread. The result is a creamy-colored loaf with a tender crumb and golden crust. It’s
Home > Bread Making > 2009 Bread-Baking-Blog Archive The 2009 Bread Baking Blog Archive provides an at-a-glance view of all the breads that were featured on The Bread Experience bread baking blog in 2009. 2009 Bread Making Series December 2009: Holiday Breads and Jams November 2009: Festive Breads and Jams October 2009: Pumpkin Breads and Jams September 2009: Pizza August 2009: Artisan Breads July 2009:
