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Now We’re Talking Fluffy

April 16, 2009 By 11 Comments
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One little change to my Easy Sprouted Spelt Bread recipe. Big results. I raised the oven temperature by 25 degrees, from 350 to 375. And the bread fluffed way up. It was already a little fluffy, but now it is poofy. Well. I’m happy. Thank you to Christie’s mom for the inspiration.

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A Little Fluffy

March 15, 2009 By 4 Comments
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My sprouted spelt bread of the other day turned out, for the first time, rounded on the top. You could say it was a little bit fluffy. Other loaves I’ve made are either flat or caved in. I *think* the key was not letting the dough rise so long during the first rise. Yeast doesn’t [...]

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Bake Bread (and More) in Your Toaster Oven

February 13, 2009 By Leave a Comment

Here’s another tip from my friend Christina (who shared her fool-proof method for warming milk a few weeks ago). We love having fresh baked dinner bread every night at dinner. If I don’t want to heat the house with the big oven I just bake it in my toaster oven. I make a small loaf [...]

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Coming Up…

January 28, 2009 By 6 Comments

I’ve got some exciting things to share with you. I can’t do it yet as I’m not ready. The first item coming up will be sharing my tweaked recipe, based on the 5-minute a day artisan bread, for delicious sprouted spelt bread. I cannot believe how easy bread can be. I step back from it [...]

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Sprouting Grains for Bread

December 4, 2008 By 65 Comments
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Even though I’ve had a very busy month of November, I’ve continued to experiment with sprouting gluten grains and turning them into bread. We’ve now enjoyed bread baked from these sprouted grains: spelt, kamut and hard white wheat. None of these have caused any gluten-intolerance symptoms in those of my family who are gluten-sensitive. (Pictured [...]

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