Author Archives: Pamela

A Note from Pam

Friends and fellow bread lovers – I am going to take a sabbatical [unpaid, of course :)] from blogging about whole grain breads for a bit.  I hope you keep on baking and developing your own delicious and healthy breads.  Please, … Continue reading

Posted in Uncategorized | 2 Comments

Lemon Bars with Spelt Flour

I made Lemon Bars based on a recipe in Baking by James Peterson (page274).  The only change I made is that I used spelt flour instead of all-purpose and cake flour.  The crust turned out pretty well and was tasty.  … Continue reading

Posted in Baking, Uncategorized | Tagged , , | Leave a comment

Mixed Whole Grain Bread

I missed a week of baking due to the death of a favorite aunt, who lived in another state. Death may be a normal part of life, but knowing that doesn’t necessarily make the passing of a dear person any … Continue reading

Posted in Baking, Uncategorized | Tagged , , , , | 1 Comment

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

Posted in Baking, Uncategorized | Tagged , , , , | 1 Comment

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

Posted in Baking | Tagged , , , , , | Leave a comment

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

Posted in Baking | Tagged , , , , | Leave a comment

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

Posted in Baking | Tagged , , , , , | Leave a comment