Tag Archives: spelt flour

Fudge Brownies with Spelt Flour

We’re still finishing the pumpernickel loaves I made earlier, so I baked a dessert this time – spelt brownies. The recipe is based on a Fudge Brownies recipe (page 573) from Farm Journal’s Homemade Pies, Cookies & Bread. Published in … Continue reading

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Whole Grain Biscuits with Spelt

Cathy of Bread Experience ( http://www.breadexperience.com/bake-your-own-bread.html) puts together other bakers and their month’s baking endeavors. This month one of the bakers was Calamity Jane (http://apronstringz.wordpress.com/) who baked “Perfect Whole Grain Biscuits.” Since I haven’t done biscuits in a loooong time, … Continue reading

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Whole Grain High Protein Bread with Pepitas and Walnuts

Working at revving up the protein content of my bread – while keeping a good, solid structure in the slices – lead me to develop this loaf. Pepitas are sunflower seeds (bought at Trader Joe’s) with 9 grams of protein … Continue reading

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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

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Blueberry-Nut Muffins with Spelt & Whole Wheat Flours

It’s hard to beat a blueberry muffin, so I decided I needed to try making a more nutritious whole grain blueberry muffin using spelt and whole wheat flours – and also adding pecans.  One with complex grains and little sugar.  … Continue reading

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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

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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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