Green Chile Cheese Bread

The second loaf in my holiday baking spree is a staple in New Mexico… Green Chile Cheese bread! I’m still working on perfecting this recipe and I think I’m getting really close. I think the key to good coverage of cheese and chile on the top of the bread is to use sliced cheese instead…

Garlic + Rosemary Bread

The third loaf in my holiday baking spree was inspired by focaccia with some garlic chunks and rosemary added to this one. The smell was off the charts good. I probably could have used a little bit more garlic and rosemary but it was a good first try. Schedule: I based this loaf off of…

Seeded Spent Grain Bread

I wanted to make a hearty bread for sandwiches and toast so I dug through my pantry and found as many seeds and nuts as I could find and threw them all into this bread! The addition of some spent grain flour gives it that extra boost of whole grain flavor too. Schedule: I based…

Pumpkin + Pecan Bread

Here in New Mexico it feels like it went straight from ‘heat of the Summer’ to ‘middle of Fall’ overnight. In addition to roasting green chile and hot air balloons, the Fall always makes me think of pumpkins. I had a little bit of pumpkin puree left over and decided to put some, along with…

Spent Grain Standard Bread

It’s finally cooling off enough to the point where I feel comfortable running the oven for a couple hours. I’ve been craving some home made bread and figured I’d jump back in with some spent grain bread. I love the flavors and aromas the spent grain gives to the bread. I’ve mentioned it before, but…

Spelt + Rye Standard Bread

I really love how adding a little bit of rye flour to a loaf can give it an extreme boost of complexity. In this loaf I added some spelt flour as well. Schedule: I based this loaf off of my bakers yeast schedule. Ingredients: Dough 420g bread flour 50g spelt flour 30g rye flour 390g…

Black Rice Flour Standard Bread

Summer struck Northern New Mexico with some wicked temperatures and living in a house with no A/C means severely limiting oven usage. After a couple month hiatus from baking, monsoons have started up again and temperatures mellow at in the late afternoon. My first loaf back is an experiment using some black rice flour to…

Blue Corn Pizza Dough

Adding some cornmeal to your pizza dough adds a nice texture that you don’t get when using plain flour. I always like to keep some blue cornmeal on hand and put some in this pizza dough. This recipe makes enough for 4 pizzas, each about 12″ in diameter. I like my crust thin and crispy…

Overnight 20% Spent Grain Loaf

I wanted to push the limits of what’s an acceptable amount of spent grain flour to use in a loaf of bread. I usually add about 10% but in this loaf I decided to up it to 20%. While the dough, and resulting bread, was definitely extremely dense, the taste and flavor is excellent. Schedule:…

Hibiscus w/ Lemon Zest Bread

This idea started when I was thinking about making purple bread. I use hibiscus a lot when I brew beer and it gives a great bright color as well as some tartness. Without having any idea how much hibiscus to use, I took a guess and ended up using much less than I should have….