Pitas are more about the technique than about the recipe, although a wet dough is necessary. This dough is a variation of Pitas, which in turn was a variation of the dough in Pizza for Many or For One This version of pita was made with a keto flour and a local specialty flour Read More …
Carol particularly likes the whole grain German breads like Vollkornbrod, which are high fiber, low glycemic, and very good sliced thinly and topped with smoked salmon, paté, or soft cheeses. This bread, adapted from Emmanuel Hadjiandreou’s book How to Make Sourdough, is a similar bread made with pearled barley and barley and rye flour. This Read More …
This is my third version of a seed bread. This one is based on a recipe in Emmanuel Hadjiandreou’s book How to Make Sourdough. He had in mind forming the dough into a long loaf but I made it into a boule so that I could bake it in my Lodge combo cooker. I also Read More …
Angel biscuits are a cross between a conventional buttermilk biscuit and a yeast roll. Like a buttermilk biscuit they include baking soda and baking powder and are handled with a light touch to keep them tender. Like a yeast roll they include yeast and some resting time for the yeast to multiply and leaven the Read More …
I made Many-Seed Bread for Carol some time ago. She liked it very much but asked me to double the amount of seeds in it, which is this bread. It turned out well, with a rather tight crumb. The next time I make this bread, I will let it rise even longer than I did Read More …
This is my fifth version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. The difference between this and Pan de Cristal – Experiment No. 3 is that I replaced all the Flourish high fiber flour with Turkey Red, a whole grain heritage wheat flour. As can be seen in the photo, I was still able Read More …
This version of naan is based on a recipe from lentillovingfamily.com. It makes 8 breads and takes less than 3 hours end to end, although it would probably be even better with an overnight stay in the refrigerator. As the photo shows, I cooked these on a Blackstone grill, which makes it easy to cook Read More …
The latest of my experiments in making sourdough boules is using Khorasan whole grain flour purchased from Breadtopia. (Much Khorasan flour is sold under the trademark Kamut, although this flour was not.) Khorasan is an ancient wheat most closely related to modern durum wheat. This is a variation of 100% Red Fife Sourdough Boule. The only Read More …
This is a variation of 100% Red Fife Sourdough Boule using whole grain Turkey Red flour. This heirloom flour, which I bought from Breadtopia, was the dominant hard winter wheat in the Great Plains from the late 1800s until it was superseded by newer varieties. It made a very good whole wheat boule with a Read More …
I read in Bread Matters by Andrew Whitley that barley made a very nutritious bread with lots of soluble fiber. (It also has a low glycemic index.) This inspired me to look through my cookbooks and I found a recipe for barley bread in Jean Anderson’s The Food of Portugal, one of my first cookbooks. Read More …