Maurizio Leo has quite a nice "Stout country recipe" on his web site, although he has promised an improved version for some years (as he did note that the bread could be better with more beer in the recipe).
This was an experiment to see what happens if Benny's 100% WW Hokkaido is done without dairy. The method was fairly faithful to the original recipe with a direct substitution of 'plant butter' for the butter and commercial almond milk in place of milk, even in the tangzhong.
Kefir yoghurt has been a supplement to my breakfast for many years now, but I wasn't aware that the kefir culture could be used to leaven bread until Abe mentioned it in a comment here.
Should have made this one sooner. Benny has hit on something really lovely here with 100% WW Hokkaido milk breads, and the recipe is simply superb.
This bake was done by following his 2.0 version of the recipe as his later versions seemed to show that a small amount vital wheat gluten was a good thing.
Weet-bix (in South Africa and Australia, or Weetabix in the UK, apparently available in the US too...) is a breakfast cereal of 'biscuits' of wholegrain wheat biscuits. The usual way we eat it in my family is with a sprinkle of sugar on top and then allow it to soak up the milk. It can really soak up the milk. It's quite a comfort food, and would be a great way to increase dietary fibre and be fairly healthy too (if it wasn't for the aforementioned sugar).
I had all of the best intentions of sticking to the recipe on this one but diverged. Caroline's "39% WW triple levain w/ Holy Trinity add ins Pullman Loaf" intrigued me and I had every intention to make one exactly the same, but then I thought.... well I've got some spelt sprouts growing, why don't I use those instead of the wholewheat? And when it came time to adding the ingredients I realized we'd run out of honey!
David Snyder has previously posted a magnificent recipe for a Buttermilk-Spelt sourdough bread (originally by Cecilia Agni Hadiyanto). This is a tweak of David's recipe to accommodate a large preferment, mostly because I've lately been wanting shorter bulk and proof times on my breads. Since my sourdough starter hadn't been fed for a week in the fridge when I did this one, I also added in a yeast water preferment as an insurance that the bread would rise.
It seems to be a fashion here, but it was my turn to try out Benny's version of Eric's rye.
The taste was very mild, even though I used wholemeal rye flour. I think that perhaps my rye sour wasn't sour enough - started with a very sour 50g of rye starter so thought that 4 hours of 27 deg C would be enough to get a rye sour, it sure smelt sour but obviously needed more time to develop a stronger sour taste.
Texture was lovely, very soft and just like I'd expect for a deli loaf.
