Our passion is great bread!
This South African Cape Seed Bread is a no knead and non-yeasted bread full of seeds and nutrition. The Glycemic index (of the original recipe) is only 48 so it’s very healthy. Edited 6/24/2014: Daniel, from Australia was kind enough to share the story of Cape Seed Bread. I hope you enjoy this bit of history as much as I did. Thank you Daniel! Cape
I got the urge to make these Sourdough KAMUT Crackers on Super Bowl Sunday. I started the dough a couple of days earlier and let it ferment in the refrigerator until I was ready to use it. I’ve been baking with KAMUT flour a lot lately because I bought a bunch of it from Montana Flour & Grains. The bag of whole wheat KAMUT
This Crusty Spelt Bread, baked in a loaf pan, utilizes an overnight sponge to help develop the gluten structure and enhance the flavor. I’ve used this method a few times; each time with a different type of flour. For this experiment, I used a mixture of white and whole grain Spelt. Using an overnight sponge helps with gluten development. This is particularly useful when working
75% hydration KAMUT Pain Au Levain was my bread experiment last weekend. It has a very mild and wheaty flavor. The BOM (aka bread of the month) for the Artisan Bread Bakers FB Group was a 69% Hydration Pain Au Levain. My version ended up being 75% hydration because it is made with white and whole grain KAMUT, and KAMUT absorbs more water than regular
No Knead Chocolate Spelt and Prune Bread! I know what you’re thinking… prune bread? Umm, no thanks! That was my initial thought when I learned the Bread Baking Babes (BBBs) were making Chocolate Prune Bread this month. It seems the childhood memory of eating prunes in the school cafeteria still haunts me. When I was growing up, the cafeteria sometimes served prunes for dessert. These
