Danni3ll3's blog

I made up this recipe using a true cooked porridge method rather than a soaker which is my usual method when using porridge grains. I followed the method outlined by Ian and Laurie. To be honest, I am not sure that the results are worth the extra pain in the neck especially when making 4 batches of this. The crumb seems to be softer and hold more moisture but I should try this as a soaker as well. Unfortunately, I don't have enough of the 12 grain cereal I used to repeat this using a soaker. Anyhow, on to the recipe:

I want to thank Flour.ish.en for the inspiration for this one. The herbes de Provence that I bought have a bit of lavender so it has a nice little zing to it. I am super happy with the crumb on this one considering the amount of add-ins in it.

This recipe makes 3 small loaves. Recipe:

1. Toast 60 g of sunflower seeds and 115 g of walnuts in a dry frying pan. Cool.

This is the same recipe as the Olive, Sun-dried Tomato, Feta without the add-ins. We needed some simple bread for sandwiches and I tested out my base recipe to see what came out of it without all the flavour enhancements that I usually put in. It came out delicious but the crust was a bit tough as I didn't add in any yogurt. If I had any doubts that 30-50 g of yogurt made much of a difference in the tenderness of the crust, well this certainly answered it. The yogurt is definitely needed!

So here is the base recipe:

It was time to do a repeat of this particular loaf. The recipe is very slightly tweaked from my original version.

1. Chop 100 g of Kalamata olives, 50 g of sun-dried tomatoes in oil and 100 g of feta. Add in 1/4 tsp of dried thyme and 2 tsps of dried oregano.

2. Autolyse all of the above with 705 g of water, 550 g of unbleached flour, 200 g of multigrain flour, 202 g of freshly milled Selkirk wheat flour and 50 g of freshly ground flax. Let sit for a couple of hours.

Upon request of some friends, I repeated the Cranberry Wild Rice version from a couple of weeks ago but with a few changes. I put in currants instead of raisins and pumpkin seeds instead of Pecans. 

I was looking for ideas on what to make this weekend and came across TomK's loaf by the same name. My recipe is not exactly the same but it is very similar. Thanks Tom for your post!

Recipe:

1. Toast in a frying pan, 50 g bulgur, 50 g Hemp hearts, and 25 g Sesame seeds. 

2. Soak all above with 100 g dried Currants, 30 g honey and 200 g of hot water. I let soak overnight. 

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:

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. 

I haven't done any sprouted grain breads lately and Dabrownman's loaf from a few weeks ago inspired me for this loaf. I would cut back on the hydration though because it was hard to shape and I wasn't able to get a really nice tight boule like usual. I also think I overproofed it and the loaves stuck to my baskets. So all in all, I didn't get the oven spring I wanted but the loaves are still delicious.

Recipe:

1. Sprout 30 g of each of the following grains: kamut, spelt, rye, buckwheat, Selkirk wheat, red fife, and einkorn. 

The inspiration for this one came from Lechem's loaf. I did very minimal changes to it. Basically, I only changed the amount of levain to accommodate my 80% levain.

Recipe:

1. Toast 40 g pecans.

2. Soak 50 g cranberries in 30 g water.

3. Autolyse all above with 335 g unbleached flour, 80 g fresh milled Selkirk wheat, 262 g water, and 18 g orange blossom water.

4. Mix in 10 g seal salt and 117 g of 80% levain.