Cranberry + Walnut Sourdough

The tart bite of cranberries combined with the crunch and earthiness from the walnuts has made this my go-to bread lately. I use this bread for toast, breakfast sandwiches, pressed lunch sandwiches and to soak up soups and stews. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally…

Pepitas + Sunflower seeds + Oats Hybrid

It’s not often I bake the same loaf of bread twice, but this is one that I find myself coming back to. The seeds give a little crunch while the oats provide a silkiness. This is a great all purpose bread that I use for toast, breakfast sandwiches, cheesy garlic bread or simply dipped into…

Spent Grain Hybrid Loaf

In addition to baking a ton of bread, I also brew a lot of beer. Not one to let things go to waste, I like to take some of the spent grain from the mashing process of beer making, dry it in the oven and then blend it into a flour and use it in…

Red Chile + Piñon Sourdough

I really like using local ingredients in my bread. One thing we don’t have any shortage of out here is red chile. I use red chile powder on just about everything but hadn’t used it in a bread yet. Adding some piñon (pine nuts) also gave it a local twist. The red chile powder gave…

Blue Corn + Rye Sourdough

When used in smaller amounts, blue cornmeal can lend a great light blue/purple color as well as some texture when eating it. Mixing in a little bit of rye flour helps accentuate those flavors. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally leavened bread, I created a…

Green Chile + Cheddar Sourdough

Living in Santa Fe, New Mexico, we live and breathe green chile. There’s nothing better on a cold Fall or Winter day than a hearty bowl of green chile stew. This bread takes some fresh roasted green chile plus some pepperjack cheese and turns an ordinary loaf into something you can’t stop eating. Whether you…