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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
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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
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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
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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
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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
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Rugbrød, Denmark’s Traditional Whole-Grain Rye Bread using soaking method
This week I made Rugbrød, Denmark’s Traditional Whole-Grain Rye Bread using the soaking method. I especially enjoyed baking this week because of our weather changes. As with many other places across the country, this has been an amazing week. Just … Continue reading
High Protein Whole Wheat Bread
In my enthusiasm for spring I overdid the outside work of pulling grape vines and fallen branches out of trees and tall bushes. As a result, my back let me know that I needed to be more careful. Apparently, I … Continue reading
Posted in Baking, Process
Tagged garbanzo bean flour, high protein bread, soy flour, whole grain breads, whole wheat
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Bread with Whole Wheat, Emmer, and Mesquite Flours using Soaking Method
I wanted to make a whole grain bread using the soaking method from Nourishing Traditions, so I tried Sally Fallon’s whole wheat Yeasted Buttermilk Bread (page 493). Unfortunately, or fortunately as the case may be, she also included one cup … Continue reading
Posted in Baking, Process
Tagged Emmer Flour, heritage flours, Mesquite Flour, whole grain, whole wheat flour
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