Our passion is great bread!
If you’re a whole grain lover (and even if you’re not), you’ll adore this Lariano-Style Bread. It is crafted with a mixture of stone-milled red fife and high-extraction wheat flour and utilizes an overnight levain to bring out the flavor and complexity of the grains. When you give the dough an overnight, cold ferment in the refrigerator, it develops more character. And, if you’re brave,
I’ve been envisioning this marbled bean bread for a long time. My idea finally came to fruition a few months ago when I started experimenting and ultimately brought this bi-colored bean bread to life. What are the benefits of using beans in bread? Beans add protein, contribute moistness, and provide a velvety smooth, melt-in-your-mouth texture to breads. Plus, it’s fun to play around with different
Nazook, also known as Nazukeh, and Gata, is a flaky and slightly sweet walnut pastry rolled around a streusel-like mixture of crushed walnuts, melted butter, and flour. It is flavored with spices such as cardamom, cinnamon, and vanilla. Some versions also include grated nutmeg. Nazook is common in Armenia, Assyria, (Iraq, Iran, Turkey, Syria), and other countries around the world. Not surprisingly, it is popular
This Yeast Water Royal Crown Tortano is made with an apple and raisin yeast water starter and includes about thirty-five percent home-milled whole grain einkorn and red fife flours. The whole grain flour adds a very rustic appeal and a delicious flavor. 10th Anniversary of the Bread Baking Babes Royal Crown Tortano is a very special bread for the Bread Baking Babes. It was the
This 100% Whole Grain Sourdough Spelt Oatmeal Bread, made with a “wild yeast’ starter and whole grain spelt is based on my family’s favorite oatmeal bread recipe. I created this bread for National Oatmeal Month which was in January. I baked the loaves in January but didn’t have time to post about them until later. However, this bread is good anytime whether it’s National Oatmeal
