Its easy to make and this flaxseed bread is delicious and healthy too. its the latest post on mybreadandbrot.com.
I mixed up a batch of dough using Hamelman's Deli Rye as a guide. I did substitute a little KA Sir Lancelot for the whole wheat I usually use because 1) I was out of whole wheat and 2) I wanted to see what Sir would add to the mix. I also added yeast because I needed to bring one of the loaves today and couldn't wait hours!
The recipe:
675 grams KA Bread Flour
125 grams KA Sir Lancelot
200 grams Hodgsons Rye
600 grams water
300 grams Rodney
20 grams salt
7 grams SAF Yeast
Today's adventure in baking involved the rest of the spelt flour, some orange juice, buttermilk, cranberries and honey. The 50% spelt loaf came out nicely...after my burned, failed 100% attempt, so instead of leaving well enough alone and making another one, I decided to branch out. I also wanted to use up the buttermilk and orange juice.
The recipe:
Hello fellow TFL'ers!
I've decided to stop lurking and share a couple of my recent loaves.
Khorasan, semolina bread with sesame seeds
This bread was inspired the sesame-wheat bread from Tartine #3. The idea being to switch out the wholemeal flour in order to use up the last little bit of Khorasan flour hiding in the back of my cupboard. I love baking with Khorasan flour as it poses a lot less problems than other ancient grains.
Overall formula for 2 medium loaves
Well we are back from our cruise, we departed from Fremantle port late afternoon onboard the P&O Pacific Jewel for a cruise up the West Australian Coast and up to Indonesia and return.
I'm running a cycle of breads now, warehousing a few different styles to pack in my suitcase for my In-laws at the end of the month. As they've been the beneficiary of baguettes in the past and I've been shaping batards recently, I thought that I'd bake up a bunch and store them in deep freeze until the journey.
Was not planning a bake yesterday but got a call asking for a couple loaves ready for dinner that night.
I had quite a bit of nice starter available and thought I could work up a formula that would have enough levain to make it work. Decided to make a boule and a more oblong shape for different uses over the weekend.
Ended up getting nice singing loaves with a crust and crumb I had hoped for. There was enough starter to give a full rich fermented flavor and a good rise.
This week two more versions of Raisin Pumpernickel were added to the odyssey. One round - using rye/yeast water levain and one in a loaf pan - that one used only instant yeast for leavening. I'm getting closer; both breads are great tasting but I still have a ways to go with my rye skills - shaping, transferring from basket to peel, and judging when they're proofed enough and ready to go into the oven. 
I've been searching for Hodgson Mills Graham Flour since reading about Zolablue's Grandmother's Brown Bread.
