Category Archives: Process

Banana Nut Muffin with spelt & emmer flours

Posted on April 19, 2014 by Pamela

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

Posted on August 16, 2011 by Pamela

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

Posted on August 8, 2011 by Pamela

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 →

Posted in Baking, Process | Tagged Peter Reihhart, whole grain bread, whole wheat bread | 2 Comments

Improved Protein Whole Wheat & Spelt Rolls

Posted on August 1, 2011 by Pamela

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

Posted on July 25, 2011 by Pamela

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 →

Posted in Baking, Process | Tagged rye bread, spelt, whole grain, whole wheat | Leave a comment

100% Spelt Blueberry-Nut Muffins

Posted on June 13, 2011 by Pamela

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

Posted on May 15, 2011 by Pamela

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