For the past year or so I have been experimenting with breads made with whole grains and/or 100% whole wheat flour…and I’ve discovered that it is a myth that bread can’t be light and delicious and still be 100% whole wheat. Actually, the flavor and crunch you get from whole wheat is incomparable to whiteContinue reading “100% Whole Wheat Bread Revisited”
Tag Archives: bread-making
Ezekiel Bread (#3)
Ezekiel bread is by far one of my favorite breads to make and to eat…It’s also apparently one of the most common reasons people visit this blog. With the umbrella name of Urban Simplicity, I focus on three things mainly (with many random tangents)…food/cooking, spirituality, and biking, lots on biking because I enjoy it (includingContinue reading “Ezekiel Bread (#3)”
Lebanese Inspired Pizza
This isn’t so much a pizza as it is a sort of Middle Eastern flat-bread with flavoring ingredients on it (but then again that’s what pizza is, isn’t it…bread with stuff on it). What this is really is a variation of the Lebanese za’atar bread with a few other ingredients…and geeze o’ man is itContinue reading “Lebanese Inspired Pizza”
Party, err…Bake Bread Like It’s 1999
After not using it in nearly nine months I recently resurrected my sourdough starter. I’ve had plenty of starters but this is the original, named 799 as in July 1999, the month and year it was conceived. When it is bubbling and fully a live it is truly a beautiful thing to behold…yup it’s thatContinue reading “Party, err…Bake Bread Like It’s 1999”
Things That Can Be Carried On A Bike (#158)
Two loaves of freshly baked Ezekiel Bread…for the recipe with pictures, click here. Urban Simplicity.
Bread From a Fixed Oven
I have baked bread in some unconventional conditions. I once, for example, baked bread in an oven so old that the door actually fell off when I opened it…I held it closed with a chair until the bread finished baking. And for a year or two I baked bread in an outdoor oven in myContinue reading “Bread From a Fixed Oven”
Chickpea-Turmeric Bread
Yes…another bread experiment. This recipe is proof that you really can make bread out of what is at hand. Ever since I’ve discovered Ezekiel Bread I’ve really liked the flavor and texture of adding legumes to bread recipes (click here and here for previous posts on Ezekiel bread…with recipes), thus this is really just aContinue reading “Chickpea-Turmeric Bread”
Spinach-Parmesan Bread (pictures and a recipe)
This recipe is an example of how you can take the basic recipe for bread and add other ingredients to make it completely different. I used all unbleached white bread flour in this recipe (no whole wheat) because I wanted it light and airy. The recipe is a large batch recipe that makes 9 loaves,Continue reading “Spinach-Parmesan Bread (pictures and a recipe)”
24-Hour 100% Whole Wheat Bread
As is often the case I’ve been experimenting with different recipes for healthy bread…in this case 100% whole wheat. I’m convinced (or at least hoping) I’ll eventually get the recipe I want. But before I get into the latest experiment I should answer a couple questions asked by readers recently albeit on earlier posts. JohnContinue reading “24-Hour 100% Whole Wheat Bread”
More Experiments in Fermentation (Cinnamon-Raisin Bread)
I made a bread recipe that is slightly different but at the same time just a variation on a theme. I made cinnamon-raisin bread using a traditional recipe but including the raisins in the preferment. It was interesting because the raisins, though not entirely disintegrated, became so soft that when I mixed the dough theyContinue reading “More Experiments in Fermentation (Cinnamon-Raisin Bread)”
Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)
Bring 3 cups of water to a boil, turn it off, then add 8 ounces (about 2 cups) of sun dried tomatoes to the hot water. Allow the liquid to cool to room temperature. Combine the tomato-water mixture with 3 cups of whole wheat flour and a tablespoon of instant yeast. Place it in aContinue reading “Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)”
29 Hour Whole Wheat Bread
This is a method I use for making bread when I want to control the bread process and not let it dictate my life for the day…using a refrigerator to retard the dough can stretch the bread making process up to 3 days. This is a method of baking professional bakers use…controlling the temperature ofContinue reading “29 Hour Whole Wheat Bread”
Ezekiel Bread
“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.”—Ezekiel 4:9 (NIV) (If you are coming upon this post via a search engine you can find an updated version of this recipe here.) This is by far one of my mostContinue reading “Ezekiel Bread”
Multi-Grain Pizza and Two Loaves of Bread
If you are a regular reader of this blog you know two things about me. One is that I like to ride bikes, and the other is that I like to bake and eat homemade bread…a lot. I eat some sort of bread product at almost every meal and have not purchased a loaf inContinue reading “Multi-Grain Pizza and Two Loaves of Bread”
Whole Wheat Focaccia
I made this simple focaccia today to take to take to my sister’s house as part of out Easter dinner. It’s made with a basic bread dough, but I substituted 1/3 of the flour with course whole wheat flour. I also added a little honey to the dough. This focaccia is another example of howContinue reading “Whole Wheat Focaccia”
Ezekiel Bread
(If you are coming upon this post via a search engine you can find an updated version of this recipe here.) I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. IContinue reading “Ezekiel Bread”
Lent
I came across this quote recently and thought I’d share it. It’s by Bernard Dupaigne, Professor at the Museum of Natural History in Paris (Muséum national d’Histoire naturelle), and author of The History of Bread; the quote is from his book. “Bread is an object of unparalleled worship and decorum. It embodies the full cycleContinue reading “Lent”
Alan Scott 1936 – 2009
(Photo credit : Art Rogers, the New York Times) I learned today of the death of Alan Scott, co-author of the seminal book, The Bread Builders. He was also owner of the company, Ovencrafters, which specialized in hand-built brick ovens. His book undoubtedly touched millions of professional and novice bakers, including the one typing theseContinue reading “Alan Scott 1936 – 2009”
Yet Another Pizza (and loaf of bread)
If you’ve read any of my previous ramblings you’ve probably surmised by now that I like to make bread and pizza. Leavened dough products, in my opinion, should really be listed in their own food group. Pizza is a great way to utilize what you have in the fridge (or freezer). Unfortunately, I believe peopleContinue reading “Yet Another Pizza (and loaf of bread)”
Autumnal Food and My First Snowy Ride on the Mundo
Bread For Thanksgiving Dinner I am truly blessed in that I have three lovely sisters who give me the day off on Thanksgiving. The only things that I am required to do are bring freshly baked bread and carve the bird. I know that my younger sister likes roast red pepper bread, so I usuallyContinue reading “Autumnal Food and My First Snowy Ride on the Mundo”
Urban Simplicty 