All the magic of bread one may see in simplest of breads - only flour, sourdough and water - slight change in proportions makes all the difference.
See them big holes? That's how truly rustic bread should look like.
bread: wheat flour, water, wholemeal wheat flour, sourdough leaven, salt
This one is a pure luxury, decadence, very south-of-France. For people with expensive taste.
bread: dried figs, red wine, wholemeal wheat flour, wheat flour, pine nuts, sourdough leaven, salt, yeast
This one is a marvel. It's unbelievably soft (but still with plenty of wholemeal flour, would you believe?) and smeeeeeells of herbs. Perfect with good cheese and light wine or curry for that matter. Good for freezing.
It's second, no, third most popular of RD breads. Comes also in other versions:
- fresh parsley - ideal to go with soups and stews,
- fresh dill - for a bit of spring anytime,
- spanish smoked paprika (+ red pepper flakes) - I'm pretty sure no one else makes it,
- herbs de Provence - just imagine a slice of Camembert on top of it,
- rosmary - and a slice of roas beef? :),
- thyme - to go with fresh butter and "Wild mountain thyme" by Rosamunde Pilcher.
bread: wheat flour, wholemeal wheat flour, yogurt or kefir, water, sourdough leaven, herbs/spiced (depends on version), salt
Just like I said - no-nonsense. It's simple, it's reach, it's filling and it'll stay fresh for a week, if it will last that long ;)
bread: rye flour, water, wheat flour, sourdough leaven, yeast, salt
"Elegance is the attribute of being unusually effective and simple. It is frequently used as a standard of tastefulness, particularly in the areas of visual design and decoration."
And Norwich sourdough is all that - effective, simple, full of taste and, no one will deny, it's decorative.
p.s.
don't tell anyone, but it tastes just like the bread used to when I was a kid :)
bread: wheat flour, water, sourdough leaven, rye flour, salt
Maybe they lost the war, but they know what proper food is ;) This bread will keep you going all day long.
Although mainly made of rye flour the bread is soft and light.
bread: rye flour, water, wheat flour, sourdough leaven, bran, salt, yeast, spices (coriander, cumin, fennel), optionally - mix of seeds
5% of this particular bread's weight is flax seed, just the right amount to give you all the "+"s and not to overdose ;)
The alpha linolenic acid in flaxseed may be associatied with higher risk of prostate cancer, and cautions that those with, or at risk for, prostate cancer should not take flaxseed. A recent meta-analysis found the evidence on this point to be mixed and inconclusive ( Am J Clin Nutr (March 25, 2009). doi:10.3945/ajcn.2009.26736Ev1). Flax seed oil seems to be able to heal the inner lining of the inflamed intestines.
Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content though excessive consumption without liquid can result in intestinal blockage. Consuming large amounts of flax seed can impair the effectiveness of certain oral medications, due to its fiber content.
bread: water, rye wholemeal flour, wheat flour, flax seed, sourdough leaven, salt, yeast.
Ever thought you could make a statement? With bread? Well, try this one.
Fresh butter and nettle honey on top and that's it!
bread: wheat flour, apple, sourdough leaven, water, oats, yeast, salt, bran (or semolina, or polenta)
Healthy fast food? Why not! It's just takes some positive thinking :) Sourdough and wholemeal + RD sauce. Just put on some toppings of your choice and shove it in the preheated oven.
pizza base: water, wholemeal wheat flour, wheat flour, sourdough levain, salt
RD sauce: ketchup, water, oil, garlic, mix of spices
What the hell is spelt? I used to ask myself the very same question only a year ago.
Spelt is something ideal for enterprising people - if looking for a new idea that's been tested by the ages, and I mean it, AAAAGES.
Spelt was an important staple in Europe from the Bronze Age to medieval times, now survives as a relict crop in Central Europe and has found a new market as a health food; is closely related to common wheat and is not suitable for people with coeliac disease. Some people with wheat allergy or wheat intolerance can tolerate spelt.
Spelt is becoming more and more popular not just for it good, nutty, taste. The grain is naturally high in fiber, and contain significantly more protein than wheat. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates.
Spelt has a tough hull, or husk, that makes it more difficult (and expensive) to process than modern wheat varieties. However, the husk, separated just before milling, not only protects the kernel, but helps retain nutrients and maintain freshness. Unlike wheat, spelt has retained many of its original traits and remains highly nutritious and full of flavor. Spelt's husk protects it from pollutants and insects and usually allows growers to avoid using pesticides.
What's not to love?
bread: wheat flour, spelt flour, water, lager, sourdough levain, polenta (or semolina), salt, yeast, seeds (pumpkin or mix)
What the hell is spelt? I used to ask myself the very same question only a year ago.
Spelt is something ideal for enterprising people - if looking for a new idea that's been tested by the ages, and I mean it, AAAAGES.
Spelt was an important staple in Europe from the Bronze Age to medieval times, now survives as a relict crop in Central Europe and has found a new market as a health food; is closely related to common wheat and is not suitable for people with coeliac disease. Some people with wheat allergy or wheat intolerance can tolerate spelt.
Spelt is becoming more and more popular not just for it good, nutty, taste. The grain is naturally high in fiber, and contain significantly more protein than wheat. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates.
Spelt has a tough hull, or husk, that makes it more difficult (and expensive) to process than modern wheat varieties. However, the husk, separated just before milling, not only protects the kernel, but helps retain nutrients and maintain freshness. Unlike wheat, spelt has retained many of its original traits and remains highly nutritious and full of flavor. Spelt's husk protects it from pollutants and insects and usually allows growers to avoid using pesticides.
What's not to love?
bread: wheat flour, spelt flour, water, carrot juice, sourdough levain, polenta (or semolina), salt, yeast, seeds (pumpkin or mix)
Artos - that's general name for festival Greek breads, they are given particular names for specific times and are shaped different ways.
bread: wheat flour, sourdough, milk, eggs, honey, olive oil, salt, spices (cinnamon, nutmeg, allspice, cloves, orange and lemon zest, almond extract), instant yeast
glaze: water, sugar, honey, sesame seeds, poppy seeds
Rockpot, Massachusetts. Man, upset with his wife for leaving him, and only a pot of cornmeal mush in the kitchen, tossed it together with some yeast and flour and muttered
"Anna, damn'er!"
Later amended by the more genteel Yankees, as they retold the story, to anadama. Sounds likely?
One of not so many yeast breads I like. Sourdough being my first choice, always, and not only because they last longer ;)
wheat flour, water, cormeal (or semolina), yeast, molasses (or honey), salted butter (or lard)
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