Our passion is great bread!
Submitted by Jayne in the UK I lost my taste for shop-brought bread a few years ago (too many additives, not enough texture/flavour etc) so I decided to make my own. I experimented a bit and came up with this Organic Spelt Bread with Flax and Sesame Seeds. Ingredients: 450g/16oz Organic Stoneground Spelt Flour 10g/1/2 oz Instant Yeast 4 teaspoons Organic Honey 1 teaspoon Sea
These No Knead Sourdough English Muffins include kefir milk and whole grain emmer flour for added flavor and benefit from an overnight cold-ferment in the refrigerator. They are very easy to make. Most of the time is spent on the bulk ferment on the counter or the cold ferment in the refrigerator. The hands-on time is only about 20 – 30 minutes to prepare the
This Cinnamon Brown Sugar Crockpot Apple Butter is made completely in the crockpot, it’s extremely easy to make as well as hassle-free! Fall is my favorite season of the year due to the array of beautiful colors and crisp, cool weather, but also because of the variety of apples that are available for picking, eating, and canning. Apple butter is one of my favorite things
This Pumpkin Cornmeal Einkorn Rye Bread with kefir milk is moist, slightly sweet, and nutty due to the inclusion of einkorn and cornmeal. Baking it in a bread cloche produces a crusty exterior with a soft crumb. The first bite has just a hint of pumpkin pie spice. Judy, the host kitchen for the Bread Baking Babes for October, chose this Pumpkin Cornmeal Bread because
The bread of the month for September for the Bread Baking Babes was Brasciadela, a Swiss Bread from the Graubünden canton in Switzerland. This bread has a unique circular shape and sports a hole in the middle which makes it easy to store on poles and hang from the ceiling during the long winters in the Alpine region. I was the host kitchen this month
