This Einkorn Pumpkin Stout Sourdough with Seeds is a remake of an old favorite which was introduced as the BOM (bread of the month) for the Artisan Bread Bakers group. The original was made with bread flour, rye, pumpkin puree and stout. This updated loaf is made with all-purpose Einkorn flour, rye, pumpkin puree, stout and toasted pumpkin seeds for added appeal. I’ve heard it
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Sourdough Sprouted Wheat Loaves
These Sourdough Sprouted Wheat Loaves, made with 60 percent sprouted red fife flour, are chewy and nutty due to the inclusion of roasted sunflower seeds. I got the idea for these loaves from the sourdough artisan bread rolls we made for the BOM challenge for the Artisan Bread Bakers FB group. I adapted the formula to utilize a 60/40 ratio of sprouted wheat flour to
Sourdough Spelt Rye Bread Rolls on baking stone
These Sourdough Spelt Rye Bread Rolls, shaped like small batards, are baked on a baking stone to produce a chewy crust. This is my version of the Hybrid Bread Rolls shared as the monthly bake (BOM) for the Artisan Bread Bakers FB group. I thought these rolls would work great for a dinner party I attended last weekend. I had planned the timing to a
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