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Almost qualifies for Paul's CB but not quite 

This bread idea was thrust upon me when a fellow bee keeper at a bee buddy meeting  gave me some SPENT GRAIN from a mash that he had done earlier that day for a stout brew.  I had used SPENT GRAIN before in bread and it was excellent so not wanting to waste it i knocked up  2 doughs the next morning one was a ricotta cheese and olive bread that i already had planned and the other was this Brewers Spent Grain.

Soaker:

1 cup Bob's Red Mill 7 grain cereal

1 cup coarsely ground rye berries 

½ cup whole grain coarse corn meal 

2 cups raw unsalted pumpkin seeds

½ cup golden flaxseed 

Lukewarm water to cover the seeds and grains

1 heaped tablespoon of rye starter

Mix everything together,  add more water if necessary, cover and let stand overnight in a place that's not too cold

Dough:

2 cups of wholegrain rye flour 

2 cups of wholegrain wheat flour 

2 ½ cups water 

Walnuts and pecans are my two favorite nuts and what's not to like about cherries? This one has all of my favorites in one bread except for cheese (I'm baking a bacon cheese bread as I type this :)).

I also added some fresh milled Spelt flour and high extraction whole wheat (Rouge de Bordeaux) freshly milled as well along with some KAF Artisan Bread flour. A small amount of purple sweet potatoes roasted and mashed was also added. You could also use mashed regular potatoes as the potatoes just add a little extra softness and help the bread stay fresh longer.

A simple bread that turned out well.

Rye Salt-Sour

19g stiff rye starter from fridge, unrefreshed.

108g whole rye

111g water, warm enough to leave a DT of 95F.

2g salt.

Heat for 17 hours going down gradually from 90-95F at start, down to about 70F the next morning. The starter should smell fruity.

Dough

229g of starter above (after taking out about 19g for next time)

180g white flour

72g whole rye flour

134g water

90g walnuts, chopped

2g IDY

4.5g salt

Test bake #1

Formula: Hayden heritage grain mill cookbook.

The original formula called for pecan & lemon zest. I substituted almond, and anise oil.

The players are assembled.

The butter and sugar are creamed. Anise oil and vanilla extract added

For this one I actually always follow the recipe and even use the scale 🙂

https://www.giallozafferano.com/recipes/focaccia-fugassa-alla-genovese-genoa-style-focaccia.html

Pork shoulder was on sale last week, so my wife decided she wanted pulled pork sandwiches for dinner and it was up to me to make the buns this past Sunday. I mostly followed Maurizio's brioche hamburger bun recipe, but instead of a blend of whole wheat and white flour I used 100% freshly milled 85% extraction hard red wheat (which I'm obsessed with the past couple of weeks since I bought a new sieve).

100% whole wheat with rye starter using Bob's Red Mill whole wheat flour 

This is a simple sandwich bread that can be done in one day. The texture is moist, but not gummy

Night before, feed your rye starter (mine is around 100% but it doesn't have to be precise) 

500g flour

500g warm tap water

Mix together with your fingers until lumpy. Let stand 10-15 minutes

Add 100g of starter and work it in with your fingers. Let stand another 15 minutes

Add 15g of salt, pinch in with your fingers

I’m a big fan of Barton Springs Mill grains and one of their specialty grains is called Quanah. This is an Heritage grain which a grower in Texas just started up again. It’s become one of my favorite grains to mill and use in breads and it’s a Hard Red Winter Wheat, 11.5% protein and has a buttery, creamy and malty flavor. Here is a link for some more information.

I know I’ve made these many times trying to improve them, but I think for the flour that I use which is an organic AP equivalent to T55 I have settled on what I think is the ideal hydration and degree of fermentation.  I have baked another set today along with the pie for a dinner party we are throwing tonight.  Hopefully our guests will enjoy the meal.  The main course is a miso vinegar chicken dish with peperoncinis and peppers.  Both the miso and the red wine vinegar I make myself, the miso is fermented for 1 year.