If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.
This recipe is over 300 years old! I found it in an old cookbook and cherish it dearly. Bear in mind this is a very dense, very rustic loaf, and creates a very hard crust. But it is fun for an authentic Irish treat. Because of the recipes age, all of the rising comes from the buttermilk, rather than bread soda (baking soda). If you prefer a lighter loaf, you may add 1 t. of bread soda to the dry ingredients.
This is a recipe direct from my Irish/Welsh ancestors. Keep in mind, sugar and other ingredients were hard to come by before the early 1900's.
The days of the gritty, dry, sawdusty bran muffins that you need to choke down with a gallon of milk are gone! These muffins are guaranteed to be deliciously moist AND good for you!
This gluten-free chicken recipe has a nice modern twist, with curry powder and lots of black pepper.
The real taste of Dark Rye. Made with less salt, no sugar, (I use Honey). A little bit of a sweet taste. Good to eat as is, or toasted.
Somewhat light in color, with taste of pure rye. I use Natural Sugar in place of regular Sugar. I also use less salt that most recipes. Very good warm, or toasted.
Not a full Rye flour taste! Has a bit of sweet taste because of the Honey. Also has a bit of cornmeal taste. Low salt, no white flour! Very good warm with butter. Also good toasted!
Unbleached flour and no processed sugars yield a great tasting bread that's easy to prepare. I fill a baking pan with 1 inch of hot water and place the pan on the floor of oven, with oven set on lowest setting, while I am mixing the ingredients, then when dough is ready to rise, I turn off the heat and put bowl of dough inside oven to rise.
Here's a thick, heavy soda bread perfect for soaking up the last drops of stew in your bowl or the beer in your stomach!
Nice light bread with a touch of whole grain. Bread is easy to make when you let a bread machine do all the work.
Jordan had Pippen, Ruth had Gehrig, and pasta becomes a true champ with garlic bread.
Easy blackened chicken to serve on its own or as a spicy sandwich.
A great fish dinner, thanks to a crispy coating of spices and flavors.