Category: Multigrain

MULTIGRAIN PITAS WITH SOURDOUGH

"Can you bake pitas, too?" Kathryn, the owner of A&B Naturals in Bar Harbor, asked me one day. I had never made them, so I said with conviction: "Yes!" At least I knew where I could find a recipe! In "Whole Grain Breads", one of my favorite baking books, Peter Reinhart has a formula for … Continue reading MULTIGRAIN PITAS WITH SOURDOUGH →

WORTHY OF A KNIGHT – GÖTZENBURG BREAD

Hier geht's zur deutschen Version dieses PostsBefore I present you with the amazing bread collection you submitted for my Knight with the Iron Hand challenge, I owe you my own creation!These goals I had in mind when I thought about the formula. I wanted to create a bread with grains and seeds used in German … Continue reading WORTHY OF A KNIGHT – GÖTZENBURG BREAD →

CECILIENHOF VOLLKORNBROT – WHEN TASTE MEETS TRADITION

One of the best breads I ever made Hier geht's zur deutschen Version dieses Posts During our recent trip to Germany we spent a few days in Potsdam, to visit Frederick the Great's Sanssouci. We stayed at Schlosshotel Cecilienhof, a wonderful hotel right inside another historic site, Cecilienhof Palace.Cecilienhof Palace in Potsdam, a UNESCO world heritage … Continue reading CECILIENHOF VOLLKORNBROT – WHEN TASTE MEETS TRADITION →

EXTRAORDINARY MULTIGRAIN SANDWICH BREAD

Now and then I need some toasted bread. The supermarket varieties are, of course, off limits. A loaf that cowardly yields, without putting up any resistance to my probing finger, is not worthy of a Black Forrest ham or Fontina cheese topping. I want my toast to delicately soften a bit when I spread it … Continue reading EXTRAORDINARY MULTIGRAIN SANDWICH BREAD →