Josey Baker’s Awesome Adventure Bread (gluten free!)

.... Making this “bread” is easier than making cookies. In texture, Adventure Bread could belong to that camp of dense Nordic/Germanic breads, like Vollkornbrot, but its nutty nature sets it apart. The only thing I don’t love about it is the pumpkin seeds–I don’t like their slippery texture so much in this context. Next time I may switch those out. I’m going camping this weekend, and am taking this “bread” with me. Now that I’ve baked it, I suspect I...

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Bread Camp at the Greystone Mansion

...bread camp workshops we are offering it again! Announcing the Spring 2015 Bread Camp. This all-things-bread immersion course will explore wild yeast, fresh grain milling, hearth-baked loaves, whole grain breads, pretzels, parchment crackers, tortilla-making and pizza dough 101. What’s more, many of our recipes will be baked in MOMO a wood-fired mobile bread oven! Don’t worry, home oven baking instructions will be included in your class handouts a...

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Josey Baker on Bread: Whole, Wild, Wet, Slow and Bold

...r big advantage is that, due to the lactic acid producing bacteria in wild bread cultures, your bread will last a lot longer–up to a week in my experience. Lastly, though it hasn’t yet been proven, there may be some health advantages to wild starters. The lactic acid bacterias might make bread more digestible. Wet Both Baker and Miller mix up doughs that are surprisingly wet. Whole grain soaks up a lot of water to begin with, but both Baker and Mi...

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Easy Scandinavian-Style Bread

...ned to take up this one as well. Yet we can’t live two months without good bread. What to do? Fortunately, I’ve found a solution to our bread crisis: a perfectly good yeasted recipe which makes a dense whole grain loaf with minimal effort. No starter. No kneading. No rise time, even. It’s a quick bread, essentially. It takes 5 minutes to mix up, then you plop it into a loaf pan and put it in the oven for 1 1/2 hours. That’s it. It lacks the sour f...

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