Recipes — bread
This delicious bread is particularly festive when shaped into a heart!
Rye Bread Basics What do you think of when we say, "rye bread"? For most "middle of the road" Americans, it is a dark brown almost black bread with a light texture. True real Volkornbrot (the German stuff) is heavy and must be cut very thin. It takes almost 6 days from formation of the starter to the climactic consumption of the first slice. Our recipe today is the American version. We're not waiting 6 days. Rye Flour Rye bread is typically made with a portion of whole grain rye or pumpernickel flour. The Rye grain is naturally a grey-blue color and...
The Story of Sourdough Sourdough leavening is as old as the rocks. It has been around for over a millennium. How do you think it started? Maybe someone ages ago decided they didn't like the heavy rock bread. Was it an accident from dough left out too long? Probably. Food scientist don't know the exact time in history sourdough leavening was started, but it goes way back! Where Does Natural Yeast Come From? Some say that airborn yeast got on some flour and water mixture that was just the right temperature and Ph level to make a home. It fell...
This is a hearty whole grain dinner roll that gives you the versatility of being able to make the dough for your rolls up to 7 days ahead of time. The longer the dough is kept in the fridge, the tangier the finished product is. By day 7, it's almost like a sourdough roll. The beauty of this recipe is that there's no long kneading involved! Be sure to measure your ingredients well and follow the instructions on pre-soaking the cracked wheat for about 5 minutes in hot water before adding it to the dough. When the rolls are finally baked,...