My grain source is undergoing some changes and is temporarily closed so I'm running really low on supplies (other than rye). I am breaking more intuitively these days since I'm short on time, but the bread is about 35% rye, 5% whole wheat, and 5% whole spelt. The remainder is KABF. 2% salt, 20% rye levain, and 6 hour bulk around 70 degrees followed by overnight in the fridge.
I had made some trail mix for my husband as he needed to take a short road trip (dried banana, cranberries, raisin, walnut, and almonds). I threw what he didn't finish into one loaf. In the other loaf I added everything but the bagel seasoning from Trader Joe's (salt, garlic, onion, sesame, poppy seeds).
Really tender and delicious loaves. Nothing to look at, but I like these a lot.
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Looks like a delicious loaf Ilene, they look nice and rustic perfect for the flours used. Nice to see you posting again.
Benny
I like the rustic look of these loaves. The crumb looks delicious. The spontaneous inclusions would add a nice flavour dimension. I'm hungry now....
Great idea to use TJ's Everything seasoning. That would be so tasty for sandwiches, or with soup, toasted with a side of eggs..... Yum!