I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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How to make black bread
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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As promised black bread. It’s what I crave when I think about winter baking and I’ve made several loaves in a row over the past few weeks. With a caraway crust and a touch of grated carrot it’s dark and chewy and perfect when toasted and then topped with a thick layer of dill butter. This is a mishmash of a recipe that’s not shy about using rye flour and is based on a version of black bread in Dan Lepard’s Short & Sweet. I’m using Dan’s ingredient list and the bread-making method I learned as a kid. Basically – mix rise punch rise bake.
