Our passion is great bread!
Rheinbrot is a tasty bread made with an overnight sponge of Reisling, sourdough, flour, and water. My version includes a portion of spelt and emmer in the final dough for additional flavor and color. July’s bake is baker’s choice for the Bread Baking Babes which means we had the option to choose from any of the July breads featured over the past decade. There are
These Sourdough Rosemary Blueberry Loaves, with a cute bee stencil on top, are made with stone-milled Georgia bread flour and 36% home-milled whole grain emmer flour. Rosemary and Raisin Loaves are the bread of the month for the Bread Baking Babes, and Judy, of Judy’s Gross Eats, is our hostess. According to Judy, this is one of her “… most favorite breads ever.” When she
This Multigrain Sourdough Sandwich Bread made with 30% home-milled spelt flour, a mix-grain soaker of ten different grains and seeds, and topped with rolled oats, is a grain-lovers delight. Karen, of Karen’s Kitchen Stories, chose this multigrain bread as the monthly bake for the Bread Baking Babes. This is a very easy bread to make! It just takes a little bit of planning. Karen provided a
Ciambella Mandorlata is a rustic, ring-shaped Italian Easter bread crowned with a generous topping of almonds, and sugar, and baked to a golden brown for a crisp, sweet crust. Its soft, enriched crumb and festive shape make it a beautiful centerpiece for spring celebrations, perfect for slicing and sharing with family and friends. Aparna, of My Diverse Kitchen, chose this lovely bread as the bread
This Sourdough Ksra, a Moroccan-style flatbread, is leavened with wild yeast and includes anise, whole grain einkorn flour, and purple barley flour. Moroccan Ksra is the bread of the month for the Bread Baking Babes. Kelly, of A Messy Kitchen chose this bread because Moroccan tagine is one of her daughter’s favorite dishes, and she wanted to make a flatbread to go with it. I
