Tag Archives: whole grain 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 , , , , | 1 Comment

White Whole Wheat & Spelt Flour Bread

This week I wanted a nice whole wheat bread that could be used for sandwiches if needed. Also, I wanted to use spelt flour and to boost the protein content with soy flour. So, I again (I had used it … Continue reading

Posted in Baking | Tagged , , , , | Leave a comment

Whole Grain Banana Nut Bread

I have been baking quite a bit this past week, but in some cases I wasn’t that thrilled about the results and in other cases I didn’t use whole grains – just went with the white flour recipes. It is … Continue reading

Posted in Baking, Uncategorized | Tagged , , | Leave a comment

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

Posted in Baking, Process | Tagged , , | 2 Comments

Whole Grain Bread Using Spelt & Mesquite

As you all know, I am not a professional cook or a professional baker. However, I enjoy baking and making my own breads allows me to have a wide variety of healthy, nutritious, whole grain breads whenever I want. Undoubtedly, … Continue reading

Posted in Baking | Tagged , , , | Leave a comment

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 , , , , | Leave a comment

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

Posted in Baking | Tagged , , , , | Leave a comment