A gentle savory bread with Havarti cheese, fresh basil, and chia seeds. I also threw in some Greek yogurt and quinoa flour because I have hipster leanings.
Was thinking about sliced pears and blue cheese on whole wheat crackers the other day. And then I stopped because I was thinking about pears and blue cheese in a yummy bread recipe!
When some of my remote co-workers came to town recently, I brought in some Buttermilk Black Bean Bread to share. A fine group of people…
This bread is loosely based on my Mom’s Full-Grain Bread from “The Bread Book.” I used a bunch of ‘spare parts’ ingredients laying around including chia seeds, whole grain farro, and millet flour.
Based on my Mom’s Millet Breadsticks… you can serve these breadsticks as an hors d’oeuvre, with or without a dip, to accompany soups, or as a substitute for dinner rolls. My 12 year-old says they’re awesome dipped in milk.
Today, I have reason to be very sad and I have reason to be very happy. What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.
This bread is fine-textured and somewhat bitter. I recommend serving it thinly sliced, toasted and topped with brie and apple.
A variation of my Chia Farro Seed & Grain Bread which is a variation on Mom’s Full-Grain Bread which is a variation on the “Poulsbo Bread” from a bakery in Poulsbo, Washington.
Okay, so I realize that this is not a bread recipe – and that I have published it on a bread blog. Please take your concerns up with the proper authorities…
My wife went out of town recently and left some beautiful little sweet peppers on the counter. They were getting just a titch wrinkly and so naturally I thought, “I should make bread with those.”
“They have a pleasing mouth feel.” Real quote from my sister-in-law Colleen. She’s a horticulturist. She knows her oats.
Getting some snow tomorrow. This Savory Portobello Bread – with portobello mushroom, green onions, garlic, and capers – is a nice send-off to fall and a hearty, savory welcome to winter.
Here, I’ve prepared a tweet for you: “Wonderful egg braid w/ #coffee flour, super seeds & ancient grains #quinoa #millet #buckwheat #hemp #amaranth #chia #flax @bluebowlbreads”. You are welcome.
Becca and I love to go to 15 Church, a restaurant here in Saratoga Springs. The other day, they served a semolina crisp with sesame, caraway, and poppy seeds… ooh yummy!
I’ve been hoping that my 12 year old would try one of my recent multigrain recipes, but that seems a distant dream at this point. Like many kids, if the bread isn’t white, he isn’t interested…
A savory loaf engineered to make the best tasting toast you’ll ever have. To make it look fancy and add a tiny bit of flavor, I sprinkled the top of the loaf with Parmesan cheese.
Za’atar is a condiment made from a combination of dried herbs such as ground dried thyme, oregano, and marjoram mixed with toasted sesame seeds, salt, and other spices such as sumac. A complex and savory loaf. Much like the baker himself.