Bread recipes

Bread Recipes

The following table shows the recipes I've made recently. My two main sources are Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes (2004) and Rose Levy Beranbaum's The Bread Bible (2003). I recently got Laurel's Kitchen Bread Book (Robertson, 2003) and a grain mill, so some 100% whole grain recipes may start appearing soon. I'm also looking forward to getting some of Peter Reinhart's books, especially his upcoming book on whole grain bread

Clicking on the recipe title will take you to the recipe page. There's nutritional information derived from the USDA's nutrition database, but keep in mind that these values are for the raw, unbaked ingredients. The inside of a loaf of bread typically reaches around 200°F, so some changes in the nutritional properties are likely.

Recipe	Inspiration	Date
Applesauce Walnut Bread	Robertson, 2003, p. 236	2007-04-08
Basic Whole Wheat Bread (sourdough)	Robertson, 2003, p. 80	2007-02-11
Basic Whole Wheat Bread (sponge)	Robertson, 2003, p. 80	2007-02-07
Basic Whole Wheat Bread	Robertson, 2003, p. 80	2007-02-03
Almost 100% Whole Wheat with Walnuts	Beranbaum, Food Arts Magazine	2007-01-31
Raisin and Walnut Bread	Hamelman, 2004, p. 133	2007-01-27
Vermont Sourdough with Increased Whole Grain	Hamelman, 2004, p. 156	2007-01-20
Black Bread	Hamelman, 2004, p. 225	2007-01-14