Rye bread with cottage cheese, goats cheese and mango makes a delicious, quick, healthy and filling breakfast. Eating rye bread with sunflowe seeds and flax seeds have several health benefits. For example it can help to prevent cardio vascular disease and cancers and improves the health of the digestive system.
The Irish Soda bread is traditional food that is very often made for the St. Patrick's day or for the Feast of St Patrick. During my days in Boston, I used to be amused with everything green including clothes and food on this special day. Although the color green is a history and mystery, I love making this bread to remember the long parades in boston and and the festive food that used to be served on this day. This bread is quick to make and delicious too. I have modified an original recipe that I had collected from the Boston Globe newspaper. The original recipe was made with complete all purpose flour with no oats or wheat flour.
The Whole Wheat Seeded Loaf is a simple overnight-riser bread that has a lovely spongy crumb and crisp crust, and the sunflower seeds give it a great texture. It’s a favorite at home for sandwiches and toast as well as for its no-fuss preparation.
Made from a 5050 blend of flour these bagels are super delicious. One of my favorites while in my stay in Boston was Einstein Brothers Bagels along with delicious rich cream cheese. I had been craving for those in a while and finally decided to dive in and get into the process of making the bagels at home, and the results were perfect the very first time.
Making home made tortillas has been one of my favorites, as it comes packed with flavours and texture. Another reason, it makes it easier for me is because it is just the same was we make our indian bread Phulka's or Roti's, the only difference being the flour toritllas are cooked in white flour. You could make these torillas with whole wheat flour following the same recipe below and they would taste just as great. 
These dinner rolls with sesame was one of the most favorite of the rolls that were ordered when I used to cater european food for parties. It was such a pleasure making them for my customers that they always made sure to order more. Soft, yet crusty and flavourful from the rustic seeds of sesame.  |
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