Thank you for signing up for the June Bread Share! June marks one month for Stella Bakery in Bozeman! What an incredible month it has been, full of wonderful experiences, visiting the farms that grow organic grains, to experimenting with new flours, ovens, water and temperatures.
All of you have been so welcoming that the transition from our little town in the Eastern Sierra is going very well. Every time I walk around Bozeman, and on Tuesday at my first Farmers Market people are so friendly and helpful that I feel lucky to call this place my home now. Baking bread for all of you and for the Bogert Farmers Market as well, makes me happy. Thanks for taking part in my baking adventure!
This week’s Share
This is one of my all time favorite loaves and the kind of bread that comes closest to what I grew up eating. Dark, dense and full of flavor! Great with lots of butter and some chives.
Ingredients: fresh milled org. rye flour, org. whole wheat flour, water, sourdough culture, coriander, fennel seeds, caraway seeds, sea salt.
Millet-Wheat Sandwich Loaf
Ingredients: Montana org. wheat flour, org.millet, fresh milled org. millet flour, water, sourdough culture, sea salt.
Baker’s Choice: Sprouted Rye
This loaf is my new flavor, texture and moisture surprise. A thin slice toasted with a little bit of butter and a sprinkle of sea salt is a meal in itself. Would love to hear what you think of it!
Ingredients: fresh milled org. spelt flour, sprouted org. rye berries, water, sourdough starter, org. brown flax seeds, org. buttermilk, org. sesame seeds, org. rye flour, sea salt.
6/7/2015 05:10:39 am
Sprouted Rye!!!! Sounds like I should drive to Bozeman now. All of us in Eastern Sierra miss you and your bread. But so glad to hear that you finally made it to farmers market!!
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.