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.
Mom made this Stollen every Christmas and the thought of it brings back a torrent of wonderful memories. It looks like it may be heavy or hard, but actually it is light and sweet with chewy bits and icing drizzle and all sorts of magical goodness.
My son, Sawyer, doesn’t like ‘bits’ in bread. Anything with seeds, nuts, flecks of onion, olives, and so on – he won’t touch. So, this is pretty much the anti-Sawyer bread, made with nine different seeds.
Simple thoughts… I think I’m in love with coriander.
Despite a few unexpected ingredients, this is a pretty standard American-style pumpernickel recipe – the coffee, coffee flour, and chocolate provide the pumpernickel overtones.
Is it fair to judge a bread on the quality of toast it makes? On this merit alone, you should drop everything and make this delicious bread. Woo!
Anise Lemon pee-KAHN Bread. Not PEE-can. As my Mom, a proper Southern Belle, used to say to her New England friends… a PEE-can is what you put under your bed at night. Silly Yankees.
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.
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.
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.