Following on the path of my West Coast baking friends DA and Lucy, I was inspired to make a mostly white bread with a few twists. I had not used Kamut for a while, so in went some fresh milled and sifted once with a #40 sieve into the mix along with a high percent of pecans and a healthy dose of buttermilk.
It's been a while since I baked a porridge bread so it was time to get to it. I wanted to add a little sweetness of dates into the porridge and of course some roasted smashed skin on potatoes didn't hurt the crazy moist and soft crumb. I had some left-over grilled onions so in that went as well. The dates and onions both dissolved into the final dough but you could certainly taste their contribution in the final bake.
This one makes great grilled bread and is fantastic with some butter or cheese.
Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux). At this temperature the flour undergoes a change and gelatinizes. By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb. It is also supposed to help prevent the bread from going stale.
I bought some "Country Wild Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread. The rice is a combo of brown, whole grain Wehani, and whole grain black Japonica and is very tasty all by itself.
I had some Guinness left over from the corned beef my wife made in the Instant Pot a few weeks ago and I thought some fresh milled barley flour would go perfect with this combination.
This is my second attempt at a similar bread. I wanted to use my new Apple/Orange Yeast Water to make a Levain for this bread and not use any other sour dough levain. When I did this a few weeks ago I didn't let the levain ripen long enough and the dough didn't develop correctly. This time I let the levain go for a good 12 hours and then refrigerated and used it the next day. No problem this time with developing the dough correctly.
Onions and rye go together like hot fudge and ice cream. I haven't made a good rye bread in a while so today's bake was all about creating a flavorful onion rye with a moist open crumb. I wanted to use my new Yeast Water in this bake but didn't want to only rely on it to leaven the bread so I mixed up a simple AP starter with some spelt bran and added the YW as part of the liquid in the main dough.
The porridge was a combo of rolled oats and rye chops (chopped rye berries) and milk to add some extra creaminess.
I needed some rolls to eat with all the food we've been cooking with our Instant Pot and figured I would make a version of one of my favorites. Cream cheese always makes for a nice soft crumb and the addition of the maple syrup in the porridge added a little extra sweetness to go along with the honey.
I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg's Rye Baker book and that came out better than I expected. I'm not a big carrot cake fan, but I do love roasted caramelized carrots, which are sweet like candy. I used some special multi-colored purple, yellow, and orange carrots and roasted them in some olive oil until they were nice and soft and sweet. I mashed them up before adding them in the dough and I was not disa
