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Bread, glorious bread!
Like many others, I am now making bread, even though I am sensitive to wheat. Of course, this means that my local circle gets to sample lots of delicious loaves! The recipes can be found in my blog, and here are links to the printable files as well:
Country bread — Pain de Campagne — made with levain and some wholewheat and rye flour
Fig Challah: light yet luscious, with delicate layers…
HoneyBuns: like Honey-Saffron bread, but cuter!
Italian Rosemary Bread: fragrant and delicious, especially with French Brie!
Lavender Bread — a variation on Rosemary Olive Oil bread, with fresh lavender leaves — perfect for French toast!
Mediterranean Bread — with homedried oregano, marjoram, and sage
Olive+Dill Bread — a variation on Rosemary Olive Oil BreadPain de campagne v2
Pain de Campagne 3 — with more rye for texture and flavor
Rye Bread – No-knead: a quick(ish) no-knead recipe, this ONLY takes four hours!
Smoky Rye 2 with poppy seeds, Everything Bagel seasoning and essence of hickory smoke
Swedish Limpa Bread — redolent with orange zest, anise, fennel, and caraway
Umami Bread: a delightfully savory loaf