100% Whole Wheat & Honey Bread
July 15, 2008 by Marye Audet
Filed under Breads
Whole wheat flour is admittedly hard to work with if you have never used it before. I always suggest to people that want to begin bread baking that they start with white flour and master that, then move to a white /whole wheat blend, and finally whole wheat.
100% Whole wheat flour is moister and stickier than white flour and the gluten in it develops at a slower rate. You will need to hand knead most whole wheat breads for a minimum of 15-20 minutes. If you use the wheat from white wheat berries the protein is higher …read more
Tomato Swirl Bread
June 5, 2007 by Marye Audet
Filed under Breads
YUM! This has a faint aftertaste of tomato soup! My kids took care of one whole loaf a minute ago by making cheese sandwiches with it. It is unusual and beautiful…So give it a try.
I took the original tomato bread recipe from The Farm Journal Bread Cookbook. I did tweak it a bit as I felt that whole wheat would need a stronger flavor. This scented the entire kitchen this morning. It would make great toast to go with tomato soup, or cheese soup…it would be a good base for burgers…or even a bologna sandwich.
Dough 1-tomato
1 c tomato …read more
