Raisins Bread

This raisin bread has a part of spelled flour that gives taste and aroma and only 1 tablespoon of cane sugar: all the rest of the sweetness is given by raisins!

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Country Bread with Seeds

I called it this bread because it refers to the French “pain de campagne” which is slightly wholewheat. The seeds, which I adore (I don’t know if it is understood!), in my opinion enrich the taste of bread giving a pleasant sensation in the mouth.

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Bread with Mixture of Ancient Grains

The mixture is a very interesting phenomenon because, by planting grains of ancient varieties of different types (soft and hard, precocious and late) the plants that will be born will be very different from each other: the lower ones will support the higher ones with a lower risk of lodging of plants and therefore a greater yield in the field.

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A passion, in my life, cooking. My cooking web site Pizzaforbreakfast
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