Why wait until the weekend to give your kids their favourite homemade pizza for dinner. Its especially important during the week that they have a good nutritious dinner to fuel their brains for school, their bodies for after school sports and their spirits for all that socializing. [Read more…]
Its not often that I am motivated to bake a bread for its aesthetic value, but whilst browsing around some of my favourite bread baking blogs I happened upon this beautifully impressive to look at bread and I immediately wanted to try it out. I also am a fan of swirl breads as it is a great way to combine different flavoured doughs and create new breads. [Read more…]
Here I have stripped down Artisan bread baking into a very simple procedure. You simply make a sourdough starter, using whole rye flour, water and starter culture. You allow this sourdough sufficient time to ferment to full activity and then just add the rest of the flour, some other ingredients for flavor and form a nice soft well hydrated dough that will rise beautifully. [Read more…]
Here is a nice recipe for Whole grain spelt flaxseed rolls. They are made with 50% whole spelt flour, which is higher in fibre and protein than regular wheat flour and in some cases easier to digest.
The addition of crushed flaxseeds gives these rolls a good healthy dose of Omega 3 fatty acids as well as extra fibre and a lovely nutty taste. Its important to seek out and use crushed flaxseeds rather than whole as the whole flaxseeds will largely remain undigested and therefore your body will not be able to extract all the heart health benefits contained in the flaxseeds. [Read more…]
This bread is undoubtedly the easiest bread recipe I have ever tried and tested. Its very nutritious being made entirely from wholewheat flour and whole rye flour. Its also easier to digest than yeast leavened whole wheat bread because it is leavened with a combination of sourdough, a pre-ferment (Biga) and a minimum amount of commercial yeast. [Read more…]