by sunrise | Sep 8, 2016 | Ancient Grains, Blog, Bread
Baking with Heritage Wheat/Sourdough Starter Bread Class Spend a fun afternoon with a group of your friends or, if it’s just you, we will make up a class and you’ll meet new people who are interested in baking bread. The goal of this class is you give...
by sunrise | Jul 31, 2012 | Bread
Many people like to use a bread machine either just for mixing the dough, or for the whole process from mixing to baking. Here is a recipe that has been used successfully many times by our friend Carol Notch. MULTIGRAIN BREAD (Bread Machine) 1 c. tepid water 1 egg,...
by sunrise | Jul 31, 2012 | Bread
When most people think of rye bread they think of the flavor of carraway seed that often is added. Some people don’t care for that flavor and think they don’t like rye. If you think you don’t like rye bread, try this easy to make no-knead recipe. ...
by sunrise | Jul 31, 2012 | Bread, Recipes
Yield: Three 1 1/2 lb loaves using pans that are 8″L x 4 1/2″W x 2 3/4 D 1 C tepid water – 100 degrees F is good 3T organic dry milk (if you don’t have dry milk you can substitute 1 C milk for 1 C of the water) 2 Tbsp sea salt 1/2 C honey 1/2...
by sunrise | Jul 31, 2012 | Bread, Recipes
Turkey Red Whole Wheat Bread, from freshly milled flour Turkey Red is a heritage grain which means it has never been hybridized. This ancient grain can be eaten by many people who have developed an intolerance to conventional and organic hybrid wheats. The beauty of...
