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Tag Archives: rye bread
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 rye bread, rye flour, spelt flour, white whole wheat flour, whole grain bread
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Onion-Rye Bread with Whole Grains
A craving for rye bread with onions brought me back to a Swedish Limpa Rye Bread recipe in Breaking Bread with Father Dominic by Father Dominic Garramone (page 66). It doesn’t actually have onion in the recipe, but I like … Continue reading
Walnut & Cranberry Whole Grain Rye Bread
Another rye bread. Are you beginning to think we like rye bread? You’re absolutely right – and especially homemade rye bread. While I made a few changes, the recipe was based on the Dark Rye Bread recipe in 100 Great Breads by Paul … Continue reading
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
An Old Fashion Whole Grain Rye Bread
This past week I made an old-fashion rye bread, Pain Bouillie, modified from Ingram and Shapter’s The Bread Bible, page 158. Directions with my modifications: Soaker: 2 cups rye flour 1 ¾ cups boiling water 1 tsp blue agave … Continue reading
Posted in Baking
Tagged blue agave, old fashion rye bread, rye bread, whole grain breads
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Whole Grain Blueberry Muffins & Cranberry-Nut Rye Bread
This was a week of baking favorite goodies: blueberry muffins for us and cranberry-walnut rye bread both for us and for Ron to take to friends. All using whole grains, of course, since we’re trying to make baked goods which … Continue reading
Posted in Baking
Tagged blueberry muffins, diabetic, rye bread, spelt flour, whole grains
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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
