It’s Sprouted Rye week! It has been awhile since I made it. It’s such a different bread to make. First I have to sprout the rye berries which usually takes about 48h. Rye is one of the faster sprouting grains and as all the other grains becomes a lot more digestible when sprouted. Sprouting grains breaks down the protective layers a grain has to protect itself until it is ready to grow. Once the little kernels are sprouting that “armor” is broken down and our bodies have a chance to absorb the valuable minerals and micronutrients that these gems have stored inside them. Nature at it’s best once again! I love how I can have bins of dried grain berries completely dormant for months and all I have to do to bring them to life is add a little moisture and they start to sprout!
A couple months ago I had a sprouted rye loaf left over after a test bake and decided to make crackers with it and they were delicious! It’s a great way to make the bread last longer if you find yourself with too much at once. Here are instructions for you to make your own crackers:
Things are starting to look a little green outside, with the addition of some white coming from the sky every now and again… The trees are just budding out and have that slight shimmer of green on the tips of their branches. That first spring green is one of my favorite colors and always a welcome sight. To add some more color to my day I have been making this Shaved Veggie Sandwich:
Here is what you will need:
Thank you very much for signing up for the April bread share! Welcome if this is your first time ordering STELLA bread, I hope you enjoy it all. If you are ever unhappy with your bread please let me know so I can make it right.
Looks like spring is back and here for the weekend! Which calls for lunch on the porch and maybe planting my herbs. The only herbs that survived the winter are my chives and half of my thyme plant. I definitely need some flat leaf parsley, rosemary, genovese basil, mint (which varieties to choose?), oregano… Maybe a few others. I am thinking of mostly growing herbs this summer since we have such limited space. What about you? Do you grown your own herbs and vegetables?
Since picking from our own gardens is still months away I am so glad that there are wonderful farmers in the valley that have hoop houses that grown greens for all of us to enjoy!
Thinking about all the herbs I am going to plant makes me crave Kräuterquark on toast. Remember a month or so ago I told you about my favorite “soft cheese” that’s not really cheese called Quark that I found at Town and Country? Recently a farmer I met at the market last year read that I loved Quark and gave me some of his homemade kind in exchange for bread baking advice and a little starter. It was so good and so creamy... Oh do I wish they lived here instead of hours away, so we could have a regular trade! Well, this spring Quark recipe is still good with the store bought version.
Here is an early spring Quark with Herbs recipe for you:
Today is already the last March bread share. I hope you enjoyed all your loaves! If you have any feedback for me just send me a note I would love to hear from you! And remember to place your order for the next 6 weeks by this coming Monday if you want to continue receiving delicious, nutritious and beautiful bread.
A couple days ago I came across this delicious and very easy recipe for eggs in puttanesca sauce, the Italian version of Huevos Rancheros from Smitten Kitchen. It’s a delicious and quick mid week dinner. Here is the recipe:
Happy Easter! Do you all have plans for a big Easter breakfast or brunch? We do and I can’t wait! The hard part for me is choosing which of the amazing brunch recipes to make. Is it French Toast or Cinnamon Rolls? Challah with hazelnuts or sea salt? Should we just have the dyed hard boiled eggs or pouched eggs with greens on toast as well? What ever it ends up being it will be great to spend a day with friends catching up and eating delicious food.
Every year I spend the day before dying eggs, its one of my favorite things to do! If you are still looking for inspiration for your eggs here is how my family does it:
The last few days I have been grappling with “branding.” The word alone makes me cringe, everything about it screams corporate, big, impersonal and nothing I aspire to, but that exactly is the point, that none of that is my “brand”, none of that is STELLA Bakery! STELLA Bakery is just myself and a big dream to create the most delicious, nutritious and beautiful bread with all organic ingredients sourced from as many local farms as possible. Every loaf is made ...