No-knead Pumpernickel Sourdough Bread, THM E, Dairy Free

Sourdough Pumpernickel Bread like you can buy in the gourmet section of the grocery store — why, yes, you can make it in your kitchen. This moist dense-grained bread is big on flavor. Don’t forget the caraway seeds, they add a wonderful flavor to this Old World Bread. This No-knead Sourdough Pumpernickel joins my collection of No-knead Bread which are so handy to mix and make.

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Plum Jam THM-E

This is a great time of the year when orchard begin to give of their bounty. Plums are a delicious tart/sweet fruit and we enjoy them picked ripe from the trees. This Plum Jam features four kitchen staple ingredients and has a wonderful flavor. I use unflavored gelatin in almost all of the jams I make and they store very well. The jam will need to be refrigerated to thicken. This evening I found my teenage son eating the jam from the jar by the spoonfuls! That’s just how good it is.

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Making a Sourdough Starter!

Sourdough baking is an incredible baking adventure and it can begin in your kitchen today. It is an art and it is so rewarding to pull a crusty artisan or a soft sandwich loaf out of the oven. In the post we will begin in the very beginning of sourdough, starting with the first tablespoon of flour and water to make a starter. We will take you through the day by day steps to have a successful baking experience.

No-knead Sourdough Bread
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No-knead Whole Wheat Sourdough Bread THM-E

Sourdough bread is so fascinating to me. I love to experiment with different ways, methods, and with my large family, they eat it right up. This method is very easy and the gluten is developed by the stretch and folds. It is a simple recipe that only uses 5 ingredients and is just stirred together using a large spatula or spoon. I found my clay baker at a thrift store for just a few dollars and I love it.

The key to a successful sourdough baking day is a mature starter. I do send small jars of starter for the cost of $6 for packing/shipping. Message me if you are interested in starter. You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  Buy It Now.

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Bread Stuffing THM-E

The fall Holidays are not complete without that tasty dish of stuffing/filling. My mother always made the best bread filling but due to her dementia she no longer can. Here is a low fat recipe you can enjoy this year along with your traditional Holiday favorites. I love to stuff chicken breasts with this bread stuffing, place them in a baking pan, and pour the gravy over all. Bake for 45 minutes to 1 hour.

Bread Stuffing THM-E

Filling:

  • 10 cups whole grain sourdough or sprouted bread cubes
  • 1 ½ cups celery, diced
  • 2 Tablespoons butter
  • 1 cup onions, minced
  • 1 teaspoons salt
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ cups fat free chicken broth
  • 1 cup eggs whites or egg beaters
  • 1/8 teaspoon saffron

Gravy:

Saute celery and onions in butter until tender. Toss with bread cubes. Blend eggs whites with 1 1/2 cups broth. Add seasonings. Pour over cubes and stir gently. Pour into a greased casserole dish. Bring 1 1/2 cups broth to a boil in small saucepan. Combine flour with remaining broth until smooth. Whisk into hot broth. Add seasonings. Cook for 2-3 minutes. pour over stuffing. Cover tightly. Bake at 350 degrees for 45 minutes. Serves 8.

Stuffed Chicken Breast Cut a chicken breast in half, pound to flatten. Wrap each chicken breast around 2/3 cup of bread filling. Place in a baking dish. Bake for 25-35 minutes.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the Vidalia Onion Chopper to dice celery and onions fine. 

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Bread Stuffing THM -E

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Glenda Groff

Ingredients

Filling:

  • 10 cups sourdough or sprouted bread cubes
  • 1 ½ cups celery diced
  • 2 tablespoons butter
  • 1 cup onions minced
  • 1 teaspoons salt
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ cups fat free chicken broth
  • 1 cup eggs whites or egg beaters
  • 1/8 teaspoon saffron

Gravy:

  • 2 cups fat-free chicken broth
  • 2 tablespoons sprouted flour
  • salt and pepper to taste
  • tiny pinch saffron

Instructions

  1. Saute celery and onions in butter until tender. Toss with bread cubes. Blend eggs whites with 1 1/2 cups broth. Add seasonings. Pour over cubes and stir gently. Pour into a greased casserole dish. Bring 1 1/2 cups broth to a boil in small saucepan. Combine flour with remaining broth until smooth. Whisk into hot broth. Add seasonings. Cook for 2-3 minutes. pour over stuffing. Cover tightly. Bake at 350 degrees for 45 minutes. Serves 8 THM E category. 

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.