Spelt Pizza on the Grill

Last weekend, I visited a friend who had never tried grilled pizza. It just so happened, that I needed to make some pizza for the Grain Mill Wagon Challenge so he was the lucky recipient of Margherita Spelt Pizza on the grill.

 

The dough for this pizza is made completely with Spelt flour. I used a mixture of all-purpose Spelt flour and whole grain spelt flour that I milled in my grain mill. I also added some herbs to give the dough a boost in flavor. I had tried this with the Pepperoni Braid I made a few months ago and it really made a difference.

For the toppings, I used fresh tomatoes and basil from my garden, and fresh mozzarella. I also added some pizza sauce and Italian herbs. It was a delightful combination and my friend really enjoyed it. In fact, he liked it so much that he graciously accepted the leftover pizza.

I used his gas grill which is a little bit different from mine but it was really easy to use. He got the grill going and then sat back and watched me do my thing. That was fine by me. When I’m in my zone, I’m all over the place preparing the dough, taking photos, dancing around and you get the picture. It was probably best that he stayed out of the way. 

I brought my pizza stone, but it didn’t fit on his grill (because I brought the round one instead of the rectangular one) so we decided to grill the pizza directly on the grates. This is actually the way you are supposed to do it, but it’s tricky if you don’t have a work space near the grill. He doesn’t so I placed the pizza on parchment paper and transferred it to the grill with my pizza peel. Now if you’re more proficient with a pizza peel than I am, you probably could transfer it directly from the peel to the grates without the parchment paper. I haven’t quite gotten the hang of that (the dough always sticks to the peel) so I grilled the pizza (on the parchment paper) on the grates for a few minutes, then I removed the parchment paper to get the nice grill marks.

If you want to learn more about this grilled pizza, check out my Making Pizza Margherita on the Grill post on the Grain Mill Wagon.  This was my final post in the challenge. I had a lot of fun.

 

 

Happy Grilling!

Cathy

Would you like some bread with your jam?

It’s been raining so much lately, that I haven’t wanted to venture out to the store to get food supplies. I decided it was time to make some comfort food using some grains and other ingredients I had on hand. Can you guess what I made?

 

I’ll give you a clue. I love to make jam during the summer months when berries and stoned fruit are at their peak, and I always end up with a bunch of jars at the end of the season. I decided to make some bread to go with the jam.

If you guessed that the comfort food I was craving was a PB&J sandwich, you’re right!  For this sandwich, I made a multi-grain bread using a mixture of seven grains, and then I spread it with some CranStrawberry Jam. I also added some creamy organic peanut butter (not shown). It was very comforting on a loud and stormy night!

To learn how to make this multi-grain bread, look for my Multi-Grain Bread for a Rainy Day post on the Grain Mill Wagon.

 

Happy Baking!

Cathy

Easy Whole Wheat Banana Bread

Today, you’ll find me on the Grain Mill Wagon talking about Whole Wheat Banana Bread.  I love making Banana Bread because it’s quick and easy to prepare and it’s a great way to use up overripe bananas.  Quick breads make a great snack and this loaf is no exception.

I’ve always enjoyed the banana bread I grew up eating, white flour and all, and I still enjoy that version from time-to-time.  However, these days, I look for ways to make a healthier loaf.

This quick bread incorporates freshly-milled whole wheat flour, olive oil and less sugar.  I sifted out some of the bran and germ to lighten the texture of the loaf, but still keep most of the nutrients from the grains. The result is a delicious and moist whole wheat banana bread with lot’s of flavor.

Please join me on the Grain Mill Wagon to learn how to make Easy Whole Wheat Banana Bread.

 

Happy Baking!

Cathy

Let’s chat about Whole Wheat Crackers

Hello and welcome! Are you’re wondering where in the world the Bread Experience has been? I’ve been to London to visit the Queen… well, not exactly, but I have been to London, and I did see Buckingham Palace, as well as other parts of England, Scotland, Wales and Ireland. I’m back in the States, but today I’ve jumped on the band, I mean Grain Mill Wagon to talk about baking with freshly-milled grains.

I’m continuing my discussion on baking homemade crackers. It’s seems that the cracker bug that hit me several weeks ago didn’t go away while I was in the UK. I’ve been busy making crackers ever since I got back.

I particularly like these Whole Wheat Crackers with Cardamom and Sesame Seeds. They have just a hint of cardamom to give the crackers a slightly peppery, spicy flavor.

 

I’d love for you to join me so head on over to the Grain Mill Wagon to learn how to make these Whole Wheat Crackers.

Be sure to come back in the next couple of days to learn about my travels in the UK. I’ll be sharing some lovely photos of the countryside and my adventures with my son. I’ll even throw some bread in the mix here and there.

Happy Baking!

Cathy