Isand66's blog

  I love potatoes in bread and in any other form as well as pecans so I figured it was time to use both of them again in a bread.

I recently milled some fresh whole wheat flour and still had some freshly milled durum and sprouted durum flour left over from a little while ago.  I decided to add some KAF high gluten flour to strengthen the dough a little and a little walnut oil just for good measure.

I had one more can of Guinness left so figured I might as well put it to good use.  I finally had some time to mill some fresh flour especially after finding rye berries at Whole Foods again. For this loaf I milled some fresh whole rye, spelt and whole wheat flours.

I wanted to add a little sweetness to this loaf so decided to add some real maple syrup I bought last time I visited KAF in Vermont last year as well as some balsamic maple vinegar.

I have been trying to shed a few pounds gained over the long torturous winter so I have been trying to eat much healthier.  Last week I bought some all natural cottage cheese from Whole Foods under the Nancy's Cottage Cheese brand.  I usually buy Breakstones 2% which I enjoy but I have to say this all natural one tasted a lot different and has a strong sour taste to it.  Not to my liking for eating, but perfect for a bread.

  Bread number two I baked this week incorporated some of my ever-growing collection of dried cherries along with a small amount of shredded cheddar cheese and a multitude of tasty flours.  I wanted to make a good healthy bread I could eat for breakfast and I think the end result fits the bill.

I used some of my freshly milled Durum flour in the stater and incorporated some KAF Oat flour, whole wheat, potato and European flour into the final dough.  Some cracked wheat and rye chops were added to round out the whole grain aspect of this one.

I wanted to make a fairly simple bread good for grilling now that the nice weather has finally arrived.  I decided to use up some of my fresh milled Durum and Sprouted Durum flours along with some European style KAF, cracked wheat and a little maple flavored balsamic vinegar to add a nice sweet after note.

I was actually surprised on how much I could taste the maple flavored balsamic as usually I barely notice it, but my taste testing panel at work didn't seem to mind or notice.

 This is the second loaf I made last night after my Buttermilk Porridge Bread.  I have to say, even though I didn't use a rye starter but rather my everyday AP starter this came out excellent.  You can really taste the Guinness and onions in this one.  The only thing I might change for next time is to add some caraway seeds.

I brought one of the loaves into my office and everyone seemed to love it and several people requested a loaf for themselves next time :).

If you are looking for a nice Jewish type rye than this one won't let you down.

I've been busy traveling for work this past month and have not had a lot of time for baking, but  finally I had a chance to bake again.

I used my usual procedure to make a porridge bread but decided to use buttermilk instead of milk or water in the porridge.  I also used some freshly ground durum flour, sprouted durum and some Harvest Grain Mix from KAF which includes whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).  The end result is a tangy, hearty loaf with a wonderful moist crumb.

I'm a little late for a St. Paddy's day bread, but I do have to say this one is worth the wait.  The combination of Guinness, polenta with mixed whole grain flakes as a porridge and potatoes created a wonderfully moist and flavorful loaf.  I threw in some freshly sprouted and ground whole wheat flour just for good measure.  If you have not tried a porridge bread yet, than all I can say is you don't know what you are missing!

 I made this loaf before I left for my trip to China but didn't have a chance to post it until now.  It used freshly ground sprouted Durum flour and freshly ground & sprouted Whole Wheat flour along with some KAF high protein Sir Lancelot flour.

This bread turned out as good as I could have hoped for with the only thing I would change being to use a higher percentage of the sprouted flours.  It had a nice earthy flavor from the sprouted flour combo with a mildly open crumb.

 This is my first bake after returning from a nice 10 day excursion to China and Taiwan for business.  My starter is not in a good mood right now so instant yeast was in order.

I decided to use some of the freshly sprouted whole wheat and durum flour that I had prepared before I left for my trip.  I used 81% sprouted flour in this bake along with a little bread flour to give it a little strength.