Almond Honey Bread

This Almond Honey Bread is made with a special organic “Andina Flour” that contains wheat, spelt and quinoa flours. This combination plus honey and almond meal makes a perfect loaf with almost a brioche-like flavor and consistency. Here I used my bread machine although the same recipe could be used with the traditional method with two previous risings. Continue reading

Chocolate Wine Bread

This versatile chocolate wine bread has barely a hint of wine that complements the chocolate taste perfectly. In addition the chopped walnuts give this loaf a welcome crunch. These unusual flavours for a bread combine perfectly with the whole wheat and rye flours creating a loaf that goes wonderfully with cheese and also scrumptious toasted and spread with cherry or raspberry jam for breakfast. And all the work is done by your bread machine! Continue reading

Millennium Pink Crusted Beet Bread

This millennium Pink Crusted Beet bread came out as a pleasant surprise. I added pureed beets thinking I would get a pink colored bread but it turned out the color migrated only to the crust. Since millennium pink (a mix of pink and beige) has become the new color craze I thought this name would be appropriate. The texture of the bread too was a surprise – tender and spongy and kept its moistness for a couple more days. Great for sandwiches. Continue reading