Our passion is great bread!
This Wild Sourdough Pumpkin Pull-Apart Bread, made with KAMUT white and sprouted wheat flour, is laced with Fall flavors and filled with a gooey cinnamon and brown sugar paste. Wild Pull Apart Bread is the monthly challenge for the Bread Baking Babes. Elizabeth of blog from OUR kitchen challenged us to make a savory or sweet sourdough pull apart bread with the filling of our
Let the sunshine in with this centerpiece-worthy Sourdough Sunshine Loaf, shaped like the sun and made with a blend of rye and white flours. This is the bread of the month for the Bread Baking Babes, and I’m pleased to announce that I’m the host kitchen for August. I chose this Sunshine Loaf because we all need a little ray of light in our lives,
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
