With clearly too much time on my hands I'm constantly thinking of what to add to bread. This was a 30% whole wheat loaf with 10% cashew nut pieces and 5% flax seeds. I used 10% starter and retarded over night in the fridge for about 12 hours. It's on the very edge of being over fermented but otherwise is a great loaf. I don't really get a lot of nut flavor from it, but the crumb is super soft and toasted I got more of the earthy nutty flavour from the nuts. Nice loaf. I think next time I'd only use 5% starter and blitz the nuts in the blender with the water to create a cashew nut milk as a better idea. Hydration was about 75% - it was a bit stiff, I'd increase it towards 80%.
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That’s a very handsome loaf! The crumb looks quite good to me and I think it is the first time I’ve seen a bread with cashews in it. Nicely done.
Benny
It’s a fun hobby.
The crust looks great as well. Cashews!
As I've made my way through the loaf I think cashews are too mild a flavour to work - even if I blitzed them into a milk.. but fun trying.. Thank you!