The flavor of the softened buckwheat groats plays nicely with the hint of citrus and the soft suggestion of Parmesan.
The taste of sourdough, cheddar, and chipotle are well-balanced in this bread – with a light but insistent heat in the back of the throat from the pepper.
Bread is magic. Garlic is magic. Put them together and you have super powers. Add cheese and you are invincible as well. I don’t dabble in hyperbole. This is serious stuff.
Becca told me the other day that cheese breads were my jam. Sesame Cheddar, Basil Havarti, and now Pesto Parmesan. She said I should specialize in cheese breads. Which is interesting because I once dreamed of opening a local fromagerie. That’s right, I dream of cheese – and sometimes honey – but mostly cheese.
Fresh cranberries soaked in rum, rolled in cane sugar, and baked in a bread laden with flaxseed. Really, really yummy bread. And yes, of course I drank the rum. And no, I’m not a lush. And possibly, I might be fibbing… but not about the bread.
The glaze (or syrup as Mom calls it) is the secret weapon of this recipe. It seeps into the spirals and turns into actual cocaine. Not really…
I purchased a bread cloche the other day. I feel like a bread baking super hero. Now I can get crispy crusts and airy crumbs like French boulangers – and I don’t have to fly to France to do it.
“I donned my trusty apron and flew into the kitchen.” Read the newest episode in the heroic exploits of your humble home baker as he makes bread with burnt sweet potatoes.
“They have a pleasing mouth feel.” Real quote from my sister-in-law Colleen. She’s a horticulturist. She knows her oats.
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.