An Easy and Healthy 100% Whole Rye Bread Recipe

June 24, 2014

I’m a huge fan of making your own rye bread. Why? The rye bread you get at the market ain’t rye bread. It might have a bit of rye in it but it’s also got a lot of other stuff: often white flour, caramel coloring, dough conditioners and preservatives. This recipe that I often teach as a class, has a lot going for it: It’s 100% whole rye. Whole grains, as most of you know, are much better for you than white flour. Nothing has been removed and no st...

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Dave Miller on Baking with 100% Whole Wheat

Mr. Homegrown

January 21, 2014

Bread, Food

23 Comments

...ed by Chad Robertson’s first cookbook. Results were better but I was still making white bread. My new bread baking adventure began this weekend when I took a workshop taught by Chico, California baker Dave Miller. His breads are almost all 100% whole wheat. He mills his own flour from carefully sourced heritage grains. Using a levain (a starter), he creates loaves that foreground the flavor of the grain. In short, he shows that bread can have as m...

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Our Daily Bread: Sonora Sesame Za’atar Bread

Mr. Homegrown

February 7, 2024

Bread, Food

...ert in the 17th century. It has a light yellow color and makes a delicious bread. Sonora wheat tastes great plain but, inspired by Josey Baker’s book, I’ve been adding additional ingredients for some variety. This week I added some sesame seeds and one of my favorite spices, za’atar. Sonora Sesame Za’atar Bread The night before mixing your dough create a pre-ferment: 56 g Sonora wheat (or any whole wheat) 67 g water 10 g sourdough starter In a sep...

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2,000 Year Old Bread

Mr. Homegrown

August 15, 2014

Bread, Food

10 Comments

...ries about the history of bread. One, that there’s nothing new about white bread. The elites have been eating white bread for a long time. Ironically, healthier whole wheat breads tended to go to poor folks. Also he says that the Pompeian bread would most likely, as this chef proves, look and taste a lot like contemporary “artisinal” sourdoughs. In other words, the bread you buy at a fancy bakery like Tartine in San Francisco hasn’t changed much i...

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How to Bake a Traditional German Rye Bread

Mr. Homegrown

December 5, 2012

Bread, Fermentation, Food, How-to, Recipes

33 Comments

...I make it (recipe based on Hadjiandreou’s caraway rye sourdough): 70% Rye Bread with Caraway-based on a recipe by by Emmanuel Hadjiandreou from How to Bake Bread Starter 125 grams dark rye flour 125 grams water 1 Tbsp mature starter Final Dough 350 grams dark rye flour 150 grams white bread flour 10 grams sea salt 1 teaspoon caraway seeds 250 grams rye sourdough starter (see step one) 475 grams warm water Building the starter First build: take on...

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