Salome's blog

I've actually never been much into white bread. I still like to bake it occasionally, to mix up my diet and to have new challenges in my baking, the breads I'm the most fond of though are definitely breads which include some whole grain, some seeds . . . which are overall somewhat nutritious. This is the kind of bread which I like the best as an everyday bread.

Of course I had a look at this week's yeastspotting. And there I spotted this: Barley-Flatbread by Dan Lepard. It looks gorgeous, doesn't it? I've ever since I lived in Sweden for a year been fond of flatbreads, crackers, crispbread. There, crispbread or as they say, "Knäckebröd", is a staple food. They've got an endless variety and have it with every meal. Here in Switzerland flatbread exists as well, but only in a limited choice. I prefer to bake my own, so I decided that it's time again.

I could withstand the Leader's "Alpine Baguettes" and decided to give Hamelman's "5-grain levain" a try. I thought that there can't be anything wrong with a bread that Hamelman himself describes as "one of the most delectable breads".