Wholistic Woman
Embracing a whole life approach to wellness
I have just about given up on baking bread. After several failed attempts a couple of years ago, I came across this recipe for Whole Wheat Pumpkin Bread in Mark Bittman’s The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living. I had some pumpkin on hand that needed to be used so I decided …
I'm not entirely sure why this bread is called "Pilgrim's Bread" in the cookbook More-With-Less. Maybe it's the corn meal? Regardless, it's pretty rustic and tasty.
This is a Sponsored post written by me on behalf of Nature’s Pride Bread for SocialSpark. All opinions are 100% mine. It’s been cold and rainy here in Michigan – fall is definitely here. I start to crave more hearty, comforting meals, but time is still an issue. Hence it’s time to bust out the …
I can't let bread week go by without talking about sourdough, soaking, fermenting, sprouting, and other traditional ways of preparing grains--my "Real Food" readers would kill me!
One of the downfalls of baking homemade bread, or getting the really good bread from the farmer’s market, is that it tends to get stale much faster than the preservative-laden, mass produced variety. Don’t throw it out, however–here are some ways you can make use of bread that’s not so fresh.
