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September 16, 2017 by: Cathy

Swiss Rye Ring | Brasciadela

This Swiss Rye Ring, also known as Brasciadela, is based on bread from the Graubünden canton in Switzerland. Its unique circular shape makes it easy to store on poles which can be hung from the ceiling during the long winters in the Alpine region. The dough is prepared using a 3-stage process, which combines the spiciness of rye with the nutty sweetness of wheat and

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August 18, 2017 by: Cathy

Kefir Milk Tootmanik | Bulgarian Cheese Bread

Kefir Milk Tootmaniks Gotovo Testo-Bulgarian Cheese Buns

These Kefir Milk Buns are my take on Tootmanik, a Bulgarian Cheese Bread. These delightful treats hail from Bulgaria and are the bread of the month for the Bread Baking Babes.  I made my version with a mixture of all-purpose flour and hi-extraction Stonegound Washington-grown Heritage Sonoran Soft White Wheat from Fairhaven Organic Flour Mill. I got the flour at the Grain Gathering last year

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July 16, 2017 by: Cathy

Velvety White Bean Bread with Rosemary

White Bean Rosemary Bread

White Bean Bread with Rosemary is velvety smooth, has a nice golden brown crust, and a wonderfully fine, moist crumb. Not to mention a heavenly aroma due to the inclusion of rosemary. This white bean bread melts in your mouth Bean bread is the monthly bake for the Bread Baking Babes.  I read the description and thought, “Velvety bread, now that’s what I’m talking about!”

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July 1, 2017 by: Cathy

Norwegian Crispbreads | Purple Barley Crackers

Norwegian Crispbreads | Purple Barley Crackers

These purple-tinted crackers, made with barley, oats, and rye, are an adaptation of traditional Norwegian Crispbreads. Norwegian Crispbreads were the bread of the month for the Whole Grain Bakers, Flour Millers, and Grain Growers-Grain Revival FB group a few months ago. I love making crackers so I knew I wanted to try these. I hunted through the assortment of grains and flour in my freezer,

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June 17, 2017 by: Cathy

Sourdough Spelt Ka’ak Bread | Lebanese Bread

Sourdough Spelt Ka'ak

This Sourdough Spelt Ka’ak Bread is my rendition of Lebanese Bread which is shaped like a purse, sprinkled with Sesame Seeds, and sold on the streets of Beirut. Ka’ak is the bread of the month for the Bread Baking Babes.  I decided to make my version using sourdough and a mixture of all-purpose and wholegrain spelt. This version turned out crispy and light on the

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