I’ve been trying to buy and experiment with different flours to get a better appreciation and understanding about how they affect the fermentation, rise, flavor and look of the bread. For this double batch I used some Bob’s Red Mill spelt flour as about 20% of the flour in the recipe. Schedule: I based this…
Tag: Whole Wheat flour
Bread baked with whole wheat flour as an ingredient
Stout Beer + Oatmeal Bread
Bread using only beer instead of water? Let’s give it a shot! This idea has been tossing itself around in my head for a while and I figured it’s finally time to give it a try. I used a sweet milk stout for all of the hydration in this bread and also threw in some…
Standard Sourdough
I have an experimentation problem. Whether it’s brewing, cooking or bread baking I rarely make the exact same recipe over and over. I’m always in the pantry looking for what new ingredient, spice or technique I can use for my next loaf of bread. It’s about time I rein myself in and go back to…
Sourdough Spelt + Rye w/ Caraway Seeds
In the week or two surrounding St. Patrick’s day I ate my fair share of Reuben sandwiches and really started wondering why I never tried making a ‘Russian Rye’ style bread that you typically see used with Reubens. I’m a little late to the game but this bread turned out wonderful. The caraway seeds give…
Spent Grain Sourdough
I love being able to turn what would normally be composted or trashed into something delicious. Spent grain is what’s left over after removing all the sugars from malted barley and other grains during the mashing process of making beer. I dry the grain and grind it into a flour. At about 10% of the…
Cranberry + Walnut Sourdough
The tart bite of cranberries combined with the crunch and earthiness from the walnuts has made this my go-to bread lately. I use this bread for toast, breakfast sandwiches, pressed lunch sandwiches and to soak up soups and stews. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally…
Pepitas + Sunflower seeds + Oats Hybrid
It’s not often I bake the same loaf of bread twice, but this is one that I find myself coming back to. The seeds give a little crunch while the oats provide a silkiness. This is a great all purpose bread that I use for toast, breakfast sandwiches, cheesy garlic bread or simply dipped into…
Blue Corn + Rye Sourdough
When used in smaller amounts, blue cornmeal can lend a great light blue/purple color as well as some texture when eating it. Mixing in a little bit of rye flour helps accentuate those flavors. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally leavened bread, I created a…
Alegre Bread 