Category Archives: Baking

Whole Wheat Sandwich Bread

This bread has 66% whole wheat flour, with a bit of honey for flavor and a little oil to soften the crumb. I use either traditional red whole wheat or white whole wheat flour, or sometimes even a combination of … Continue reading

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Rye and Whole Wheat Sandwich Loaf

Rye flour can be notoriously sticky to work with, but I use the dough cycle of my bread machine to do the work of kneading and the first rise. Then I form the dough into a rectangle and proof in … Continue reading

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Bread Baking in a Clay Baker

As I promised in my last post, today I want to share some of my recent experiences baking bread in my new Breadtopia clay baker. I’ve baked several loaves so far, and I have to say I have quickly become … Continue reading

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Dark Rye Potato Rolls and Buns

These soft rolls have a secret ingredient: potatoes. Bread bakers have been using potato water or adding mashed potatoes to their breads since at least the 19th century, when it was often added to make up for a shortage of … Continue reading

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Monday Recap: When the Squash Come Marching In

After a quick inspection last Wednesday morning, I decided it was time to harvest many of the winter squashes. I naively took a big Tubtrug down to the garden, thinking I would fill it and use it to transport the … Continue reading

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