Author Archives: Pamela

Rye Bread with Spelt & White Whole Wheat Flours

This rye bread recipe, based on Rye Bread (page 16-19) in the publication The Best of Fine Cooking Breads(winter 2012), uses two starters: a rye and a wheat starter. Since I was basing this on the Breads recipe the flours … Continue reading

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Whole Emmer Grain Banana Bread experiment #2

Interestingly enough, I find that I really like emmer – both as a grain and as flour. In continuing to experiment with using the grain in bread I tried it in a banana bread this week. I used most of … Continue reading

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Whole Emmer Grain Muffins experiment #1

The Bulgur Muffins last week called for using cooked Bulgur Wheat with Soy. That made me think it would be interesting to try using a similar technique with cooked emmer grain. So, I cooked up some whole emmer grain, chopped … Continue reading

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Bulgur Wheat Muffins with Spelt & Emmer Flours

If you like moist, full-bodied muffins, you’ll love these.  I found a box of Hodgson Mill Bulgur Wheat with Soy cereal in the freezer.  I had used it for making tabooli, which is great, but somehow the box had been … Continue reading

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White Whole Wheat & Spelt Flour Bread

This week I wanted a nice whole wheat bread that could be used for sandwiches if needed. Also, I wanted to use spelt flour and to boost the protein content with soy flour. So, I again (I had used it … Continue reading

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Fudge Brownies with Spelt Flour

We’re still finishing the pumpernickel loaves I made earlier, so I baked a dessert this time – spelt brownies. The recipe is based on a Fudge Brownies recipe (page 573) from Farm Journal’s Homemade Pies, Cookies & Bread. Published in … Continue reading

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Whole Grain Pumpernickel Bread

This pumpernickel bread, based on a recipe from Breaking Bread with Father Dominic 2 (page 23-24), has a strange assortment of ingredients including cider vinegar, cocoa powder, and instant coffee. If for no other reason, that alone should make you want … Continue reading

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Cranberry-Nut Scones with Emmer Flour

My daughter went back to Chicago, but I still have some St. Louis Gummy Cream left from our scone extravaganza. What to do? Make more scones, of course! This week I used only Emmer flour with a bit of soy. … Continue reading

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Onion-Rye Bread with Whole Grains

A craving for rye bread with onions brought me back to a Swedish Limpa Rye Bread recipe in Breaking Bread with Father Dominic by Father Dominic Garramone (page 66). It doesn’t actually have onion in the recipe, but I like … Continue reading

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Eggnog Scones & Clotted Cream

My daughter is home for the holidays and it’s time for us to make scones, which we both love. We also like to make something we call St. Louis Gummy Cream, which is our version of Clotted Cream. If you … Continue reading

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