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 6. Advanced Bagels and more ...
 Bara Brith
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MaryJane
122 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Feb 22 2018 :  07:32:38 AM  Show Profile  Reply with Quote
I took a loaf of Bara Brith out of the freezer last week.



This loaf is made from Einka--100% whole wheat heirloom Einkorn wheat that was grown organically in Washington State.



My SIL claimed the loaf after I enjoyed a couple of slices (we have a Fair Game fridge at the farm). He's been eating a slice for breakfast every morning along with with a bowl of yogurt that we routinely make for everyone here--a gift from our Jersey girls, M'Lady, Anna, and Miss Daisy.


MaryJane Butters, author of Wild Bread ~ for we were all one family then ~

Sylvia Jacobus
52 Posts
Sylvia
Kent WA
USA

Posted - Feb 28 2018 :  08:37:13 AM  Show Profile  Reply with Quote
Just wanted to let you know the Bara Brith bread loaves turned out beautifully and are so delicious. I did mix the specialty flour with the kamut. Just playing,
No doubt you both are anxious to have the book out there and people baking. So far, I am thrilled with the recipes and the taste that me and my family are experiencing.
I am pleased with how my two starters are behaving.
I will make some lemon curd, oh wait, somewhere is a recipe for orange curd? That would be the "cat's meow" on this bread. And here I thought I would freeze one loaf for future entertaining............

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author
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Nelle
21 Posts
Janelle
Millersburg Ohio
USA

Posted - Apr 04 2018 :  11:21:47 AM  Show Profile  Reply with Quote
I am trying the Bara Brith Bread today! It is raising in the pans right now. I could not seem to find currants when I was shopping and so I substituted them with dried cranberries. I hope that will be alright?! It sure looks and smells lovely!

Never Been Unloved
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