White Bean Bread with Rosemary is velvety smooth, has a nice golden brown crust and a wonderfully fine, most crumb. Not to mention a heavenly aroma due to the inclusion of rosemary. Bean bread is the monthly bake for the Bread Baking Babes. It had me at velvety smooth. I read the description and thought, “velvety bread, now that’s what I’m talking about!” However, it wasn’t
I’ve been in bagel-making mode this month. I started with Sourdough Kefir Milk Bagels with Sprouted Wheat and while I was in the midst of making those, I thought it would be interesting to do a comparison of the same bagels made with different types of fermentation. Over the course of several weeks, I made bagels using kefir milk, kefir water, kombucha and sourdough. This
Becoming proficient at making baguettes is a goal that a lot of bread bakers strive for at some point in their bread-baking journey. Although I’ve made baguettes a number of times, I still find the whole shaping process a bit elusive. So when Emile Henry contacted me several weeks ago to offer the opportunity to test one of their ceramic baguette bakers, I gladly accepted.
Crisp and light with a hint of wheatiness is how I would describe this sprouted wheat pizza dough. If you want an easy whole wheat pizza dough with exceptional flavor, this one fits the bill. The pizza can be mixed and baked on the same day or you can retard the dough in the refrigerator overnight and bake the pizza the next day. I was
Have you ever let your wheat berries sprout too long? I’ve baked a lot of sprouted breads over the years, and I can’t tell you how many times this has happened to me. In fact, it happened just the other day. Sprouted breads are some of my favorite types of bread because they are healthy and taste great. However, the sprouting process can be a
A couple of months ago, a visitor commented on my Sprouted Wheat Bread with no Flour post and asked if I had experimented with making a sprouted bread completely with KAMUT. KAMUT is a heritage grain and a descendent of Emmer wheat. The kernel of this wheat is larger than modern wheat and it has a rich, buttery flavor. Well you know me, I’m always
A few weeks ago, a visitor to my blog commented on the sprouted wheat bread with no flour post. She wanted to know if I had experimented with and had any success with sprouted bread lately. Well, now that you mention it, it has been awhile since I’ve made bread using only sprouted wheat. So you know what that means… it’s time to experiment again.
I’ve received positive feedback about the grains I’ve been featuring on my blog so I decided to continue experimenting with different grains. The grain of the month for March is Einkorn. Einkorn is known as the first ancient original wheat. It has more protein and minerals than modern wheat and makes excellent breads with a light rich, nutty flavor. I ordered some Einkorn berries to
This delicious sprouted wheat bread is made with wheat berries that you sprout a few days ahead of the day you plan to make the bread. The sprouted wheat provides a crunchy and sweet flavor to the loaf and the dry milk powder provides enrichment as well as additional flavor to the bread. The result is a creamy-colored loaf with a tender crumb and golden