Blog posts

I was in the mood for a fruit and nut loaf with wild rice so I came up with this one, and while I was at it, I thought a bit of honey and some pecans in it wouldn't hurt. The wild rice is usually cooked before putting into a loaf, but I found a method that softens it without cooking. The rice comes out nice and tender and could easily be put into a salad as it.

Here is the recipe:

This is another version of German style rolls which were inspired by a recipe adapted from Karin Hanseata's blog.  The original version uses yeast and 100% 00 flour.  I added some freshly ground durum flour to this version which gave it a nice nutty flavor.  They are a little more dense than the 100% 00 version, but were very tasty, perfect for sandwiches and burgers.

This was a super tasty bread! When dusting my countertop before shaping, I used a mix of cocoa powder and wholewheat flour. 

500g Bread flour

200g Spelt flour

100g Rye

700g Water

100g rye starter at 100% hydration

18g Salt

200g Hazelnuts

100g Chopped dates

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Inspired by recent ricman post about first try making croissants I decided to try my luck. Actually I have never made before a laminated dough as all recipes that I have checked looked very complicated and required a lot of time. 

Croissants while being baked.

While reading a post from Bread Kneading http://weightloss-slim.fit/node/52316/bread-always-cracks-one-side-and-gummy-centre%3C/a%3E about an adaptation to an Hokkaido Milk Bread recipe with Tang Zhong, I started wondering how I could do with that style of bake, and what it would taste like.  I had never done a loaf using ADY, or really tried an enriched version (other than some dried milk powder), and thought that this might be a great opportunity to give it a go. 

Time is flying by me again, but I'm using this blog to keep track of my bakes, so I really need to spend a few minutes catching up with myself!

beautiful oven spring can't wait fo them to cool to see crumb

One of my friends told me that the Honey Oat bread with Seeds that was derived from MutantSpace's post was the best loaf I had made so far, so I decided to repeat it but using Spelt instead. I was a bit concerned that the Spelt might make it ferment too fast but I lucked out and it behaved itself. The loaves were beautifully proofed when I took them out of the fridge this morning. And on to the recipe:

1. Toast 60 g each of sesame seeds and sunflower seeds. 

Finally - I have a loaf that looks like the ones in all the pretty pictures! LOL

The dough just starting its ferment (which occurred in the refrigerator overnight)