Sourdough Spelt + Rye w/ Caraway Seeds

In the week or two surrounding St. Patrick’s day I ate my fair share of Reuben sandwiches and really started wondering why I never tried making a ‘Russian Rye’ style bread that you typically see used with Reubens. I’m a little late to the game but this bread turned out wonderful. The caraway seeds give…

Spent Grain Sourdough

I love being able to turn what would normally be composted or trashed into something delicious. Spent grain is what’s left over after removing all the sugars from malted barley and other grains during the mashing process of making beer. I dry the grain and grind it into a flour. At about 10% of the…

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…

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…