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Entries tagged with 'Whole Grain Baking'

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

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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