Packed with whole grains, dried fruit, and nuts, our premium white, whole wheat flour guarantees this harvest loaf will rise well and offer satisfying chew. But this recipe is so good that you will not what to save it just for Autumn time.
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Our popular Country loaf with fresh garlic and rosemary worked right in. It all begins with 70% Abigail’s Flour™ (finely milled whole grain, unheated, unbromated & unfortified) and 30% freshly ground wheat flour, water, olive oil, fresh garlic, sea salt, and dried rosemary.
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August is both #NationalSandwich and National# RyeMonth so we are featuring seven great sandwiches made from Abigail’s Oven Jewish Rye Sourdough Bread for “Sourdoug100Days100ways. Rye bread has been a European stapel for centuries. Its rich, deep flavor pairs with both meat and sweet sandwich ingredients for excellent tasting meals. Here we off just 7 really good recipes.
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What do sourdough discard, overripe bananas, and zucchinis have in common? Well nothing, unless...
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This chocolate sourdough zucchini cake is a deliciously dark recipe with special dark cocoa and semi-sweet chocolate chips. The zucchini keeps it moist for days.
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