Tag: whole wheat flour
Broadmoor Baker’s Bread
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.
Whole Wheat Honey Lemon Rolls
Five pre-teen boys at the house for an overnight birthday party? No worries. These rolls will earn rave reviews guaranteed.
Stump City Red Braid
A whole wheat egg braid made with Stump City Brewing Red Ale and red winter wheat berries. Made in celebration of Stump City Brewing in Gloversville, New York.
Whole Wheat Cinnamon Rum Rolls
A strange tale featuring mythological friends, a newly appointed court jester, Fleischmann’s yeast, and a persnickety old gas range…
Adirondack Pine Focaccia
If you want to celebrate Adirondack cuisine, pickings are lean. You’ve got peppermint pigs and maybe maple syrup. May I introduce a new possibility? Adirondack Pine Focaccia – made with Adirondack IPA and white pine needles.
Motley Multi-Seed & Grain Bread
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.
Knotted Onion Sage Rolls
Because of the favorable chemical reaction between onions and yeast, onions are known as a “friend of yeast.” Whenever “a friend” is used, you can expect more volume, and a moister texture. This bread makes terrific loaves for sandwiches.
Anise Agave Bread
This recipe is inspired by an anise bread served by the restaurant proprietor at the Hotel Maela in Oaxaca, Mexico. It is loosely based on my Mom’s “Anise Orange Nut Rye Bread”.