-
Pam\’s Bread RSS
Tag Archives: whole grain
Pumpkin Walnut Cookies
According to the calendar and the colorful trees, we have moved into Fall in a serious way. Fall is such a marvelous season and a time for those special foods so many of us love: squashes, especially pumpkins; apples, especially … Continue reading
Posted in Baking
Tagged cookies, pumpkin, white whole wheat flour, whole grain, whole wheat flour
Leave a comment
High Protein Whole Wheat Bread with Walnuts
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
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
Waffles with Whole Wheat & Soy Flours
This week Ron decided to try his hand at making something and elected to make waffles using whole wheat and soy flours. The soy was for added protein. He made two waffles at a time, refrigerating the batter for each … Continue reading
Baked Oatmeal with blueberries & crystallized ginger
I have been asked if I ever baked using oatmeal. So, this week I decided to do something with oatmeal. Actually, a more difficult task than I originally thought. Turns out, I couldn’t find many recipes using oatmeal (except for … Continue reading
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
Posted in Baking
Tagged Emmer Flour, Polish rye bread, rye flour, spelt flour, whole grain, whole grain breads
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 bread recipe, Emmer Flour, whole grain, whole grain bread, whole wheat flour
Leave a comment
Protein Packed Bran Rolls
For a pleasant, casual dinner outside (mid-80s, if you can believe it!) I made whole grain protein packed bran rolls from my 1983 Farm Journal’s Homemade Pies, Cookies & Bread book (page 630). While I did not use the soaking … Continue reading
Posted in Baking
Tagged bran, fiber rich, heritage flours, protein rich, rolls, whole grain
Leave a comment
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
Posted in Baking, Process
Tagged Emmer Flour, heritage flours, Mesquite Flour, whole grain, whole wheat flour
Leave a comment
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
Posted in Baking
Tagged Emmer Flour, heritage flours, Mesquite Flour, whole grain, whole wheat flour
4 Comments
Pam's Bread 