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Author Archives: Joybilee Farm
Multi-grain Chapattis, Indian flat breads
Chapattis are Indian flat breads, made with dough and water. They are a type of unleavened bread, usually made without oils, too. In this recipe flax is added to increase the nutritional value of the bread. Sesame oil and sesame … Continue reading
Posted in Grain Mill Challenge
Tagged chapattis, flat bread, fry bread, multi-grain chips, tortilla chips, tortillas, unleaven bread
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Flavorful Sourdough Rye Bread with only 3 ingredients
Flavourful Sourdough Rye Bread – wheatfree Breads made with white flour and commercial yeasts are predictably light, and fluffy. This kind of bread is less digestible, and many health ailments are now directly blamed on consumption of wheat and commercial … Continue reading
Pizza Twist Bread
Pizza Twist Bread makes a refreshing change for a light lunch with a salad or as an accompaniment to an Italian dinner. You can use your favorite bread dough and start this recipe at the special technique, or follow my … Continue reading
The Secret to Chewy, Delicious Whole Wheat Bagels
Joybilee Farm Whole Wheat Bagels The word “Bagel” entered the English language from Yiddish. Bagels are distinctive, ring-shaped, bread with a firm, chewy texture that comes from first boiling the bun and then baking it. What passes as bagels today … Continue reading
Try Pizzelles, the delicate Italian wafer cookie with a secret ingredient
Pizzelles are the delicate Italian wafer cookie made with a special pan, similiar to a waffle iron. They are wafer thin, crispy and they don’t travel well. But their delicate character makes for a very special Christmas cookie. They are … Continue reading
Posted in Grain Mill Challenge
Tagged Christmas cookies, cookies, dessert, Italian cuisine, Pizelles, rice flour
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