Tag Archives: Emmer Flour

Whole Grain Polish Rye Bread with Emmer Flour

This weeks’ whole grain bread is a Polish rye from The Bread Bible (page 205).  The recipe calls for ½ rye and ½ unbleached white bread flour, which – as always, in keeping with my trying to use alternative flours … Continue reading

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Whole Grain German Sourdough Bread

This week I made a whole grain German Sourdough Bread using rye, whole wheat, and emmer flours. I just bought The Bread Bible by Christine Ingram and Jennie Shapter 2010 from Borders Bookstore.  It accents bread baking from around the … Continue reading

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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

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Breads with Heritage Flours: Emmer Flour and Mesquite Flour

I have just discovered Mesquite Meal (aka Mesquite flour) which Indians in the American Southwest used in their breads.  In a quick trip to southern Arizona this past week we stopped at the Casa Grande Archaeological Site between Tucson and … Continue reading

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Whole Grain Banana Bread with flax

Today was a day for removing ice and snow.  What better way to help those tasks along than to have Banana Bread  as a treat for finishing our work?  So, I made up 3 small loaves of Better Banana Bread … Continue reading

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