The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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sherryintexas's picture
sherryintexas

Looking for more great recipes

Thank you so much for your wonderful website.  I am very much a neophyte at breadmaking, having experienced just so-so results or disasters in the past when trying to work with whole grains.  The recipe for Flax Seed Wheat Bread has rekindled my interest in breadmaking.  It was so wonderfully easy and so delicious!  Are there other healthy recipes that you would recommend for a beginner?  Thanks again

spsq's picture
spsq

This one's amazing.  I use it as a base ww recipe ALL the time.  So flexible!  (It seems complicated, but really, you're mixing 2 doughs one day, mixing 'em together the next.)

http://www.thefreshloaf.com/node/4277/multigrain-struan

sherryintexas's picture
sherryintexas

Thanks! I'm encouraged by my first success, so I'll give it a shot.

StephenJ's picture
StephenJ

Looks like a great recipe and one I will try soon. They say there are no stupid questions so here's mine. The soaker calls for "1 1/3 cups cooked and uncooked grains (rice, quinoa, millet, etc.)"  Does this mean 1 1/3 cups *each* of cooked and uncooked grains  or a total of 1 1/3 cups cooked and uncooked grains. Thanks

Paddyscake's picture
Paddyscake

answer    1 1/3 total....

StephenJ's picture
StephenJ

Thank you for responding. Will use my own ratio.