Hello All, I'm new here and have only just found the site.
I'm a amateur bread maker and starting to turn out some tasty bread. The photo is a yeasted loaf. It is 250g home milled wheat, 50 g home milled rye, 100 g sieved whole meal (French) and 100g strong white. I added some linseed and a teaspoon of olive oil. I use a Komo mill and an Ankarsrum mixer. Both of these are brilliant but expensive, however, I think they'll last a long time.
Congratulations!
You really help everyone who likes to take photos! Thanks for this info.
Haven't had to buy a loaf for ages and have a load of various grains stored at home. I'm going down the really, nutty, whole grain route with minimal 'white' flour and starting to add seeds etc. Maybe not the most open, light bread with holes but tasty and filling.
This is home milled grains of rye (50g), Spelt (150g), Wheat (100g). I add French Stoneground white wheat (200g) and make a 73% hydration dough. I add Pumpkin seed, Linseed, malted wheat flakes, olive oil and flakey sea salt. I use dried yeast which I activate with water and flour whilst the dough autolysis for 40 mins. And the result is this:
Makes incredible toast!