Can one make bread with Durham wheat. Have any of you tried it? I think it may make for chewy crumb.
Thanks
[/center] Zorra has posted the WBD 2007 roundup. There were so many entries (183 entries with more than 200 recipes) that she has divided the roundup into 4 parts: Finally had a chance to do one of Peter Reinhart's recipes, from Whole Grain Breads. Did the multi-grain struan, since that's his signature bread. Here's the result, lightly dusted with black sesame seeds. Tastes as good as it looks!
Alan
here's the recipe I followed:
Whole grains:
Barley
I love making bagels ! I been a cook my whole life however I started baking bagels 1 years ago and the guy that trained me was really good and on the third day I was doing it all by myself , my boss said she never seen any one learn so quick !
I'm very happy with this big loaf, of mostly white bread flour with some whole wheat and cornmeal for a flavor boost. The taste was fabulous. :~) I think it's my first white sourdough, and it's definitely the first formula I concocted wholly on my own, as opposed to tinkering with an existing recipe or formula. I didn't weigh the finished loaf, but it was 12 inches across. The unbaked dough was just over 3 pounds.
For World Bread Day '07 my entry is Parker House Rolls, made according to the 1896 
recipe by Fannie M. Farmer
This sweet potato sourdough with pumpkin seeds was my bread for World Bread Day. Something new for me, using sweet potato in the dough. It made the dough very orange and I was afraid the baked bread would look garish, but it was nicely golden. A good October bread.
