-
Pam’s Bread RSS
Category Archives: Process
Banana Nut Muffin with spelt & emmer flours
While I have been doing some minor baking, I haven’t posted because my camera-computer communication system seems to have broken down. In other words, I don’t know what I’m doing if the slightest thing goes wrong or doesn’t work. But, … Continue reading
Posted in Baking, Process
Tagged banana nut muffins, Emmer Flour, spelt flour, whole grain baking
Leave a comment
High Protein Whole Wheat Bread with Walnuts
In my search for a mild tasting, high protein, whole grain bread with good structure, I decided to tinker further with this basic whole wheat recipe. The bread I made today is similar to the bread and rolls I posted … Continue reading
Posted in Baking, Process
Tagged diabetic friendly bread, gluten, high protein bread, soy flour, whole grain, whole wheat
Leave a comment
Peter Reinhart’s Whole Wheat Bread
Ron and I like to try new and different tastes (Ron even more than me). This makes trying out different breads and baked items just right for us. The other side of the coin, though, is that we get somewhat … Continue reading
Improved Protein Whole Wheat & Spelt Rolls
I wanted to increase the protein content of the rolls, so I added soy flour (a flour with little or no taste of its own). Soy flour (Bob’s Red Mill) has 9 grams of protein per ¼ cup; spelt flour … Continue reading
Posted in Baking, Process
Tagged high protein bread, soy flour, spelt, whole grain rolls, whole wheat
Leave a comment
Cranberry-Walnut Rye Bread using Soaking Method
While we enjoyed the rye bread I made last week, I wanted to see if the loaf couldn’t be lightened up a bit using buttermilk instead of water in the soaking stage. I also added a cup of spelt flour … Continue reading
100% Spelt Blueberry-Nut Muffins
Okay, another batch of Blueberry-Nut Muffins. This time I used only spelt flour and I changed the baking process: I soaked the spelt flour in buttermilk for 24 hours before mixing in the other ingredients and baking. Makes 12 … Continue reading
Posted in Baking, Process
Tagged blueberry-nut muffins, heritage flours, spelt flour
Leave a comment
Green Tea & Red Rice Whole Wheat Bread
As you may have realized by now, I am constantly on the lookout for healthy and healthier breads – using only whole grains (no white flours if at all avoidable), and possibly adding other ingredients to increase the benefits of … Continue reading
Posted in Baking, Process
Tagged diabetic foods, green tea, red rice, whole grain bread, whole wheat
Leave a comment
