The Most Marvellous Bread!

I have brought many loaves into the world over the years: German Rye, Swedish Rye, French Baguette, Challah, Sally Lunn, Farmhouse, Wheat, lots of different kinds. Now I have finally hit upon the most fabulous, I love it, oh boy bread ever. The recipe is based loosely on Challah, with substitutions and additions. Flint Springs Loaded…

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Wheat Bread Plus

My current kick is to toss a handful of dried blueberries or dried cranberries or even dried cherries into my mostly whole wheat bread, along with some walnuts, pecans or some other tree nut. True or not, this bread with sorghum for sweetening seems much healthier that what you buy most places. Besides, I’m crazy about…

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