Category: Nuts & Seeds

Bread recipes made with nuts & seeds

almonds, anise seeds, caraway seeds, cashews, chia seeds, fennel seeds, flax seeds, hazelnut meal, hemp seeds, pecans, pepitas (pumpkin seeds), poppy seeds, sesame seeds, sunflower seeds, walnuts, za’atar

Pulla

Mark Oppenneer

In a new feature I’d like to call “Mark Hasn’t Made This One Yet,” allow me to introduce The Crazy Food Lady, a.k.a S.N.Arly. She just posted a Youtube video…

Birnenbrot-style Apple Raisin Rum Bread

Betsy Oppenneer

First time making Birnenbrot. And I didn’t have Birne (pear), so I made Apfelbrot instead. The filling is apple, raisins, cranberries, walnuts, fresh orange juice, lemon zest… and rum. Can’t forget the rum.

Gluten-Free Mostly Morning Glory Muffins

Mark Oppenneer

There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.

Betsy’s Stollen

Betsy Oppenneer

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.

Broadmoor Baker’s Bread

Betsy Oppenneer

Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.

Bavarian Nussstollen

Betsy Oppenneer

This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.

Celery Seed Herb Bread

Mark Oppenneer

I do so love an herb bread. Thought it was about time to honor the bastard step child of the seed family: celery seeds. In the allergen hall of fame, celery seeds are second only to peanuts. Bet you didn’t know that.

Horseradish & Mustard Rye Bread

Mark Oppenneer

This recipe is based off my Mom’s Beer Rye Bread from her Breads from Betsy’s Kitchen cookbook. In it, she recommends using a dark beer. I only had a Summer Honey Wheat beer, so I used that.