Sourdough Pumpernickel Bread

This bread is traditional in the Westphalia region of Germany. Made from coarsely ground Rye flour and a small portion of wheat flour, traditional Pumpernickel is a heavy, course-textured dense bread that is very dark brown, almost black at times.

Basic White & Wheat Sandwich Bread

Bread is a necessity! The bakeries and stores have been seeing a run on bread as families are on mandatory lock-down and home-quarantine. We’ve seen it all over the country, so we thought this would be a timely post for making bread at home.

Artisan Ciabatta Bread

Ciabatta is an artisan bread with a very distinct look. It has an airy texture with large irregular holes in the loaf along with a tangy (almost sourdough) flavor.

Country Sweet Honey Multi-Grain Cornbread

Country sweet cornbread is made easy using just a few simple wholesome ingredients. Adding whole grain to cornbread infuses it deep rich flavor as well as nutrition.

Oatmeal Walnut Soda Bread

Most Irish Soda Bread recipes are rather doughy heavy breads with a thick crust that is dry and doesn’t keep well. The flavor is usually lacking complexity. When our chef was developing this recipe, she wanted to have a softer crumb with full flavor that would last a few days.

Soft Artisan Oatmeal Sourdough Bread

The main complaint our chef hears about using whole oats in bread is that the bread ends up dry or hard as a rock. In fact, we think the term “oven produced bolder” pretty much sums it up. This recipe however, makes the most amazing oat bread ever!