Danni3ll3's blog

Another everything but the kitchen sink bread. A friend of mine suggested these add-ins so here we are!

Recipe

Makes 3 loaves 

Add-ins

200 g mixed sliced olives

225 g old cheddar cheese, grated

27 g fresh chopped scallions

2 tsp minced garlic in oil

Main Dough

100 g freshly milled Selkirk wheat flour 

100 g freshly milled rye flour 

100 g freshly milled Red Fife wheat flour 

775 g unbleached strong bakers flour

Last time I did this one, I used cubed cheese. I thought I’d try it with grated cheese. I also upped the quantities of jalapeños. 

Recipe 

Makes 3 loaves

Add-ins

55 - 100 g sliced pickled jalapeños (to taste) I put in 80 g

250 g old cheddar cheese, grated

3 g freeze dried chives or 24 g fresh chopped chives

Main Dough

100 g freshly milled Selkirk wheat flour 

100 g freshly milled rye flour 

100 g freshly milled Red Fife wheat flour 

775 g unbleached strong bakers flour

I was looking for something different that included cranberries and found this: https://www.thefreshloaf.com/node/66533/cranberry-poppy-seed-and-grapefruit-kamut-sourdough. 

I have a bucket of buckwheat groats that’s been sitting around for a bit. Time to use some up. 

Recipe

Makes 3 loaves 

Porridge 

150 g buckwheat groats

400 g water

50 g honey

50 g butter

Dough

700 g strong bakers unbleached flour

200 g freshly milled whole grain Red Fife flour (200 g Red Fife berries)

100 g freshly milled whole grain Einkorn flour (100 g Einkorn berries)

675 g water

23 g salt

30 g yogurt

It was time to revisit this one after taking a break for the holidays. 

Recipe

Makes 3 loaves 

150 g Spelt flour (~150 g Spelt berries)

150 g Kamut flour (~150 g Kamut berries)

50 g rye flour (~50 g Rye berries)

700 g strong bakers unbleached flour

725 g of filtered water 

10 g Old Bay seasoning

15 g Pink Himalayan salt 

30 g yogurt 

250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)

Add-ins

Someone needs to explain to me why my doughs with only fruit in them move so slowly and feel super heavy? I can add the same quantity of porridge in a similar recipe and my bulk is done within a few hours. Whenever I use fruit, the dough takes forever to rise and feels really heavy. I decided not to rush this one and give it all the time it wanted. It did feel a lot better during shaping but once again, they are not light and airy loaves after baking. 

Recipe

Makes 3 loaves

Add-ins

220 g sultana raisins

This recipe from Cedar Mountain was perfect for the new batch of grain berries that I received from Daybreak Mills. It took a bit of work when you consider caramelizing the onions, milling and sifting the bran out of the flour and toasting the seeds, but the one thing I didn’t count on, was how sticky the rye made the dough. Coil folds started off nicely but as the dough warmed up, it became super sticky. I took it out of the warm spot near the end of bulk hoping to make it a bit more manageable. And I preshaped it right after the last coil fold.

I got my shipment of grain from Daybreak Mills. It was time to reorder as I was literally at the bottom of my storage buckets. I chose to make this so the grains could be the star. 

Recipe:

 Makes 3 loaves

125 g spelt flour (125 g Spelt berries)

125 g rye flour  (125 g rye berries)

125 g Kamut flour (125 g Kamut berries)

820 g Strong Bakers unbleached flour

50 g freshly ground flax (50 g flax seeds)

865 g filtered water + 25 g

24 g Himalayan pink salt

30 g local yogurt

Olives are something that I would never eat although with time, I will now have the occasional one. That being said, it’s odd that I quite like the Sardo Olive Bruschetta mix. I’ve used this in other breads but this time, decided to pair with shredded Parmesan cheese. No crumb shot as they all sold, even the loaf I usually reserve for us. 

Recipe

Makes 3 loaves

Add ins:

175 g Sardo Olive Bruschetta, undrained 

100 g Parmesan 

Main dough:

800 g Strong Bakers Flour

This was an interesting bake as I don’t remember the last time I just used plain white flour to make a loaf of bread. Reason for making this is that my dad is in dialysis and his diet is extremely restricted. Plain white sourdough bread is allowed. So the only bit of whole grain comes from the starter and comes out to only 25g per loaf. The dough felt very different than what I’m used to dealing with. I added an undetermined amount of water when it was in the mixer because it was too stiff so water amount is a guess.