SAGE DOULA’S HOMEMADE ARTISAN BREADS
Olive Spelt Bread: This is a five-star loaf or boule. Spelt is a variety of wheat that is very high in protein. It contains less gluten than wheat bread. This bread is flavorful and a bit tangy (my recipe uses yogurt). It is moist in texture. A delicious side for almost any meal. I’m thinking homemade beef barley soup and olive spelt bread or grab a slice and pair it with a salad for lunch.
Roasted Garlic Bread: Another five-star bread made with spelt, ground flaxseed and A LOT of garlic. I roast the garlic first which really mellows and deepens the flavor. Besides being pretty healthy, this bread is basically garlic bread on steroids. Split the loaf in half lengthwise and fill it with parsley butter. Then wrap it up in foil and warm it a bit in the oven.
Bavarian-Style Whole Grain Pumpernickel Bread: It's just so good. This is truly a rustic bread. It can come in any form really but I prefer a boule. This bread is made for slathering with butter or dipping into a stew.
Anadama Corn Bread: This is in the tradition of New England corn bread. History places its origins earlier than the 1850s. It is a true rustic corn bread, nothing like the cloyingly sweet fare that is sold ready-made in grocery stores or bought in boxes to make at home. This is real bread, Native-American inspired and sweetened with molasses. I like to give it more flavor with sauteed jalapenos and grated sharp cheddar. But it is just as delicious as is.
Quinoa or Couscous Bread: Quinoa is an ancient grain high in protein, calcium and fiber. This is a very good and good-for you bread. Couscous is a rice-like pasta that I use ocassionally instead of quinoa in this recipe. It adds a wonderful moist and delightfully dense quality that is almost addicting. YUM!!
Braided Challah with Whole Wheat and Wheat Germ: This is a traditional Jewish bread with an eggy dough sweetened ever-so-slightly with honey and lightly dusted with poppy seeds. Add a dash of cardamom and anise and it's Pulla or keep the spices and add dried fruits and its Julekage.
Basic Whole Grain Loaf: Made with a mixture of whole wheat and unbleached flour, baked to perfection and topped with poppy seeds, sesame seeds, pumpkin seeds, chia seeds, sunflower seeds or maybe a sprinkling of Celtic sea salt. It is a go-to bread that just tastes simple and delicious.
Seeded Oat Bread: A moist, hearty loaf, packed with pumpkin and sunflower seeds along with ground flaxseed and rolled oats. The hint of honey adds a perfect sweetness, making this a perfect bread for breakfast or tea. Toast up a slice and enjoy. If you're a breastfeeding mom, the oats and seeds are noted energy and lactation boosters.
Sour Dough Bread: Mildly tangy, sour dough bread harvests naturally occurring yeast and bacteria. There are no oils, milk or sweeteners. It is as natural a bread as you can get. And it's deeply personal. My sour dough bread is made from my very own heirloom starter.
Sour Dough Pretzels: These are addictive. Made from my sour dough starter along with classic pretzel ingredients, I brush my homemade pretzels with butter and top them with Sea Salt. Best eaten warm but delicious any way you want them. I'm told they make a fabulous egg sandwich.