Category: Bread

Aromatic Black Rye Bread

Aromatic Black Rye Bread This is my second time with this recipe;  this time I added 100g of levain (starter) and doubled the amounts of anise, caraway, fennel, and cardamom (to stand up to the cocoa).  Even though it does have black cocoa and molasses in the dough, this is not a sweet rye.  It…

Spiced Black Rye Bread

No-Time Spiced Rye Bread I’ve now made about seven batches of No-Time Bread – so quick and easy – so I’m now experimenting with more variations.  Today’s loaf uses the spices from the Swedish Limpa Bread, with a touch of molasses and a quarter cup of organic black cocoa powder.  My beta testers agree:  this…

No-Time Rustic Bread

No-Time Rustic Bread This is the fifth time I’ve used this recipe in various configurations, and this one turned out well!  I added a different mix of flours, and of course yeast, yet more water, and salt in proportion to the flour(s).  I find that this recipe requires more hot water than you would expect…

No-Time Rosemary Bread

No-Time Rosemary Bread This is the fourth time I’ve used this recipe in various configurations, and this one turned out even better than previous versions!  I added different flours, fresh rosemary, and of course yeast, water, and salt in proportion to the flour.  The original No-Time Bread recipe is at: https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653 Key Steps for No-Time…

Rosemary Olive Oil Boule

Rosemary Olive Oil Boule After two whole days of NOT making bread, last night I enjoyed kneading this olive-oil bread with fresh rosemary. With an overnight fermentation in the fridge, it came out of the oven at 10.25am, just in time for a warm, fragrant slice slathered with ripe brie. And because I made a…

No-Time RYE Bread

No-Time RYE Bread After making two successful batches of the white No-Time Bread (using the recipe from https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653), I decided to try the same method using half rye flour and half bread flour.  The results were predictably chewier and with less rise, but acceptable with some ripe Camembert;  the crumb was even, and the crust…

No-Time Bread

No-Time Bread Last night I prepared a batch of my celebrated rye bread with dried cherries and chocolate chips, and thought it would be fun to contrast it with a plain white loaf.  However, I’ve been struggled with getting a good rise (on both rye and white breads).   So I turned to the internet for…

Lavender Bread

Lavender Olive Oil Bread I wanted to make more Rosemary Olive Oil bread, but didn’t want to strip my rosemary plant, so I tried the same recipe with fresh lavender leaves.  The slight sweetness of the lavender makes this especially good for French toast — and indeed, my beta testers have already asked for more!…

Pain de Campagne, v3

Pain de Campagne v3 This is my third version of pain de campagne, originally found in William Alexander’s book 52 Loaves, which I highly recommend (www.williamalexander.com). For this version, I changed the proportions of the flours used, and also adjusted some of the action steps in line with what has been working well for me.…

Swedish Limpa Bread

Swedish Limpa Bread This bread was mentioned to me by my knitting-and-baking co-conspirator Janine, so I thought I’d give it a go.  This recipe is adapted from Beard on Bread, by the celebrated chef James Beard.  It’s similar to the dark rye I make with orange zest, caraway, anise, and fennel, but the beer adds…