My love affair with einkorn continues …. with this Einkorn & Spelt Pain au Levain with Caramelized Onions and Rosemary. Over the past few months, I’ve been baking with spelt and KAMUT so einkorn got put on the back burner. Every time I would reach in the freezer to pull out one of the other ancient grains, the container of milled einkorn would beckon to
KAMUT Pain Au Levain 75% Hydrated
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
Spelt and Rye Loaves with Cranberries & Walnuts
These Spelt and Rye Loaves with Cranberries and Walnuts are my take on the bread of the month (BOM) for the Artisan Bread Bakers. The BOM version, which is adapted from one of Jeffrey Hammelman’s breads, includes raisins and hazelnuts. I didn’t have any hazelnuts so I used walnuts. I really enjoy cranberries and walnuts together in bread so I also substituted craisins for the
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