When Karin posted her Aroma Bread, I promptly added it to my bucket list. This was one bread that I had to try out. With my family putting an embargo on nuts, seeds & grains in bread, I had to put it on hold.
After reading blogs of Dabrownman, Ian & Khalid in last few months, I was waiting to get my hands on whole spelt flour. Some time back, I found Bob's Red Mill's whole spelt flour in a supermarket and jumped to buy it. As it is not cheap, I wanted to make sure that every bread made from it was worth the price. So the flour had been lying in my freezer for quite some time now. Finally in the last week, I managed to make 3 breads from the whole spelt flour.
After Easter extravaganza of hot cross buns, marzipans & lamb roast, it is time to at least make an effort to eat less heavy stuff. Which bread to start the new week? I remembered this recently revived post on flaxseed bread : http://www.thefreshloaf.com/recipes/flaxseedwheatbread
This one is inspired by TFL posts, specifically ones by Yuko & Evon Lim, of breads made with red wine.
My raisin yeast water was ready and raring to go. Till now I have always added a bit of instant yeast to my YW breads for luck. This time I decided to take risk and see if the YW could manage on its own. As this was to be a test for my YW, I decided to stick to few simple ingredients. First I soaked 100 gms chopped dried figs in 100 gms Shiraz and kept overnight.
My breads are bipolar. One day they are soft, white & enriched, made in BM, cut into neat slices with help of a slicing guide, and exactly what kids' order and on another day they are made fully by hand, using any combination of flours that strikes my fancy, chock-a-block with seeds, nuts, dried fruits, meats, cheese and almost anything I like. I think I must be really going overboard with my bells & whistles as my husband sweetly told me yesterday that he loves all the breads which I make, but for one day could I make a simple crusty bread, without any seeds, nuts, et al.
