Tag Archives: rye

Avoiding Wheat

Posted on August 26, 2015 by Cat

By Cat, Sept 2008 (Photo, right, from Wikimedia Commons) See also (other site): Wheat Free.org (12) for great description of various wheat free and gluten-free flours. If you are interested in avoiding wheat, try a wheat-free flour from Luci Lock (see Wheat Free Baking … Continue reading →

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Rye Muffins, Yeast-Risen

Posted on June 11, 2015 by Cat

By Cat, Jun 2008 (Photo, right, from Wikimedia Commons) See also: 1. Breads & Muffins Menu; 2. Grains, Flours & Starches (About) Menu; 3. Crumb or Nut-Crumble Topping for Muffins; 4. Sugar and Other Sweeteners Menu; 5. Bread Basics (Yeast-Leavened Breads) Includes: 1. Yeast-Risen Rye Muffins (Limpa Muffins); 2. Miscellaneous Info; … Continue reading →

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Rye Muffins, Scandinavian-style

Posted on June 10, 2015 by Cat

By Cat, Jun 2008; updated Jan 2012 (Photo, right, from Wikimedia Commons) See also: 1. Breads & Muffins Menu; 2. Grains, Flours & Starches (About) Menu; 3. Crumb or Nut-Crumble Topping for Muffins; 4. Sugar and Other Sweeteners Menu; 5.  Spelt vs Wheat in Baked Goods & Pasta Inclues: 1. … Continue reading →

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Beer Bread (Yeast Leavened)

Posted on May 24, 2014 by Cat

By Cat, Jan 2011 (Photo, right, from Wikimedia Commons) Includes: 1. Yeast-Risen Beer Bread (Rye) See also: 1. Bread Basics (Yeast-Leavened Breads); 2. Ciabatta Integrale, with Soaked Grain-Berries & Sourdough Starter; 3.  Bread & Rolls Menu When I was living in Portland, one of my favorite … Continue reading →

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Crusty Sourdough Rye

Posted on May 22, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; This month I started a rye sourdough starter, using dark rye flour and water. I love rye bread, and right now it’s the only true … Continue reading →

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Swedish Limpa Bread (Vörtlimpa)

Posted on May 20, 2014 by Cat

By Cat, Jan 2012  (Photo, right, from Wikimedia Commons) Includes: 1. About rye flour and substitutes; 2. Limpa bread, yeast-risen recipe; 3. Ingredients for one loaf (for testing) See also: 1. Sourdough Swedish Limpa Bread (Rye); 2. Bread & Rolls Menu According to Scandinavian … Continue reading →

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Sourdough Bohemian Rye Bread

Posted on May 20, 2014 by Cat

By Cat, Jan 2012; updated May 2014  (Photo, right, from Wikimedia Commons) Includes: 1. Sourdough Bohemian Rye (Old Version); 2. Sourdough Bohemian Rye (New Version) See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; 3. Rye Starter info Bohemian Rye is also known as Deli Rye, … Continue reading →

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Sourdough Limpa

Posted on May 20, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) Includes: Sourdough Limpa (a Swedish Rye Bread) See also:  1. Sourdough Introduction; 2. Bread & Rolls Menu; 3. Swedish Limpa Bread (Vörtlimpa) Other sites: BreadTopia (1), see comments for a Swiss Rye sourdough recipe by Heinz. This month I started a rye … Continue reading →

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Simple Sourdough Rye Bread with Rye Starter

Posted on May 20, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) Includes: 1. My Sourdough Rye Starter; 2. Simple Sourdough Rye Bread See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; 3. Ronny’s Simple Sourdough Bread (includes Rye Starter info) This month I started a rye sourdough … Continue reading →

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Sprouting Grains, Legumes, Nuts & Seeds, for Eating

Posted on October 15, 2013 by Cat

by Cat, June 2008 (Photo, right, from Wikimedia Commons) Sprouting, or at least soaking all seeds (grains, legumes, nuts and fruit/vegetable seeds) before cooking them is the most nutritious way to consume them. You can also sprout them to eat … Continue reading →

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