My first vegan bread recipe posting! After soaking the currants, if you let a bit of rum accidentally fall into the batch (and accidentally drink the rest), you’ll agree that the rum adds a nice touch.
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.
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…
The zing of lemon rind in this hearty recipe complements the subtle tartness of the buttermilk and the nutty taste of the müesli.
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.
A variation of my Anise Agave Bread. I made this while staying at my brother-in-law’s place. I forgot to get anise at the store, but fortunately, his wife had some lavender…
A grilled cheese competition? Heck yeah. My team won with Gouda Grilled Cheese on Homemade Bacon Whiskey Bread w/ Arugula, Sliced Avocado, and a Light Maple Mustard Spread. Just saying…
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.
This bread is fine-textured and somewhat bitter. I recommend serving it thinly sliced, toasted and topped with brie and apple.
A smooth-textured, gently sweet bread with a subtle pepper after taste. Makes for a nice fall afternoon nibble or dinner companion to any meal.