Multi-Grain + Seed English Muffins

Eat Well Edibles Recipe

With a little advance planning and patience, but not too much, homemade English muffins enhance any simple morning (or afternoon or evening) at home (or picnic or other gathering)!

This recipe, modified to our liking over many years, has become our standard. Replete with whole grains and seeds, it’s the fluffy comfort classic sneakily made healthier.

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Multi-Grain Soda Bread

Eat Well Edibles Recipe

In years past airy popovers, a golden braided challah, fluffy brioche or another light style of bread graced our Easter tables. Rain clouds and a damp chill settled in to southeastern NC this year, so I went for dark and dense.

Soda bread originated in Irish kitchens around the middle of the 19th century. Traditional recipes utilize only four basic ingredients: flour, salt, buttermilk (or soured or “clabbered” milk), and baking soda as a leavener — making a hearty, nourishing loaf easily and in short order.

Though you may be accustomed to loaves studded with currants, raisins, dried cranberries or a combination, fruit is typically reserved for tea cakes and tea breads in Ireland. You are, of course, welcome to deviate. Mine is without, but I did add 2 teaspoons of mildly sweet and aromatic ground anise seed.

WG soda bread

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