I am fairly new to baking my own bread, and currently use reasonably basic yeasted recipes, as I haven't yet progressed to making my own sourdoughs.
I like mixing flours, but normally use a base of high protein (14.8%) Canadian White Wheat Flour, which I'm able to buy from my local supermarket, in fact it's the supermarket's own brand. I normally mix it with varying amounts of either Spelt, Rye or Multigrain flours I have also tried various liquid ingredients, such as cultured Buttermilk, Beer and now Carrot juice. in order to create some different flavours.
I thought I'd post a few pictures of my latest attempts. Firstly a Carrot & Coriander loaf and then the Beer & Treacle loaf.
The recipes for both use the same basic bread recipe, with only the liquids changed out, and in the case of the Carrot loaf, the addition of Coriander to the base ingredients.
Not sure what the measurements will be in Cups etc, as being in the UK I measure all my ingredients by weight, and or tsp & tbls
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The recipes for these two loafs are as follows:
Carrot & Coriander Loaf
300g Canadian Wheat flour
100g Wholemeal Spelt flour
100g Wholemeal Rye Flour
320g (mls) Organic Carrot Juice
50g (mls) Olive Oil
15g Sugar
10g Salt
10g Instant yeast
1tsp dried Coriander Leaf
1tsp ground Coriander (seed)
Dark Beer & Treacle Loaf
As above, with 100g Multigrain flour instead of the 100g Rye, minus the 2 tsp of Coriander, but with the addition of 2tbls of Treacle, and 320g (mls) of a Dark Porter in place of the Carrot Juice.
On both recipes, I mixed all the flour, sugar and liquid ingredients, and let them autolyse overnight, before adding the salt & yeast the following morning. The dough was then kneaded, and allowed to prove, before shaping, and then given a second prove and then baked in an 8in Springform cake tin at around 180 to 200c for 35 to 40 minutes.
