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Entries tagged with 'Whole Grain Baking'

King Arthur Flour Whole Grain Baking's Sauerkraut Rye

dbcurrie 2 comments

This rye is one of the best recipes I've tried in a long time. The sauerkraut adds moisture, and both the sauerkraut and pickle juice add a nice sourness. Although the bread is packed with whole grains, it's also packed with flavor. Mustard, caraway, dried onions—it all adds up. More

Sauerkraut Rye

Serious Eats dbcurrie 2 comments

[Photograph: Donna Currie] What Worked: An incredibly tasty bread. What Didn't: A long list of ingredients might make some people think twice about making this. Pumpernickel flour might not be available at the grocery store. Suggested Tweaks: I love caraway,... More

King Arthur Flour Whole Grain Baking's Micro-Brewery Honey-Wheat Bread

dbcurrie 1 comment

This bread from King Arthur Flour's Whole Grain Baking book is soft, fluffy, and just a little bit sweet. The flavor will vary depending on the kind of beer you use, so choose wisely. I find that for most beer breads, a mild, light beer works much better than a stronger beer that can leave behind a bitter after-taste. More

Micro-Brewery Honey-Wheat Bread

Serious Eats dbcurrie Post a comment

This bread from King Arthur Flour's Whole Grain Baking book is soft, fluffy, and just a little bit sweet. The flavor will vary depending on the kind of beer you use, so choose wisely. I find that for most beer breads, a mild, light beer works much better than a stronger beer that can leave behind a bitter after-taste. More

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