Isand66's blog

It's been a while since I posted.  I have been baking but just have not had the patience to post.  I made this bake about a month ago.  I finally got around to sprouting some grains and did some whole wheat from Barton Mills and some purple corn which both were ground into flour using my Mock Mill 200.  I also ground some black barley into flour and added that as well for some extra flavor.

I added some caramelized onions which are always one of my favorites.

      It's been a while since I made a porridge bread.  I love the moist and flavorful crumb I always get from these types of bakes.

I added some leftover mashed potatoes for some extra flavor and the ricotta cheese added even more moisture to the creamy crumb.

The end result was an extremely flavorful bread with a moderately open crumb.

This is a nice multi-grain bread with a hint of fresh ground rye and around 38% fresh ground whole wheat flour.  I added some leftover mashed potatoes and at the last moment some shaved Parmesan cheese because....well it's cheese :).

I was very happy with the flavor and it's the perfect sandwich bread and I've been eating a lot of those since the pandemic hit.

    This is the same basic formula as my last post except this time I added some cranberries and reduced the egg amount slightly.  I love the flavor of these rolls and they are worth giving them a try as I know you will not be disappointed.  Keep in mind this is a pretty wet dough and is not the easiest to form into rolls.  I used wet hands and a dough scraper to help me.  I don't like adding a lot of extra flour when shaping rolls, but you can certainly do that if you desire, just don't end up making them too dry.

  I made a similar version of this bread a while ago and it came out great.  I wanted to change up the flour a bit and swapped out the whole wheat in the original formula with Kamut and some potato flour.

I also used Greek yogurt instead of the original ricotta cheese.

I was very happy with the end result on this one.  It's one of the tastiest challah breads you will ever eat.

I'm really loving purple bread!  I've made a similar bread a few months ago, but this time I decided to also add freshly ground purple corn.  I also used Kamut instead of the previously used Spelt.

I was very happy with how this turned out.  The crumb was semi-open, nice and soft and flavorful.  This one is a keeper and worth trying if you dare.

It has been a while between posts.  I've been busy with the new start-up I'm working for so have not had a lot of time to post anything.  I made this tasty bake a few weeks ago.

I had found a nice surprise of Farro berries at the new Whole Foods that opened and I'm really liking the nutty flavor.  The balance of the flour was KAF bread flour along with some ricotta to soften the crumb and plenty of tasty pecans and dried cherries that were re-hydrated in water.

I made a similar version of this bread several weeks ago but gifted them to some friends.  I wanted to try baking it again and decided to sub Farro for the freshly ground Spelt.  Spelt is one of the oldest cultivated grains initially discovered in the fertile crescent of the Middle East. Grano farro is the original grain which other grains are derived. More commonly it’s now grown in Italy in the regions of Lazio, Umbria, Tuscany, the Marches, and Umbria.  It adds a nutty flavor profile and I was very happy with the final result.

This is a 45% rye bread made with fresh milled rye sifted so it's close to a medium grind rye flour.  The ricotta cheese resulted in a nice moist crumb and the onions just go perfect with rye of course.  I added a little balsamic vinegar which added a little sweetness.

The flavor was perfect in this one with a nice sour tang perfect for a pastrami or corned beef sandwich.

I promised a couple of my friends that I would bring them some bread when we met up for lunch this week.  I had a few purple sweet potatoes in the pantry and wanted to use them in this bake.  The last time I used them the color did not come through very well, so I upped the amount of potato to 35% and the color really came out perfect.  The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.