Isand66's blog

I have not made a porridge-style bread in a long time. I enjoy the flavor a good nutritional porridge adds to bread.

I decided to really take this one to the next level and used heavy cream for the liquid in the porridge. The heavy cream really adds a rich flavor to the final dough, especially combined with all the hearty grains in the 6 Grain mix, which includes barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes.

Made with KAF bread flour and FMF whole wheat. The buttermilk adds a little extra tang, and the fresh-milled whole wheat adds some nice flavor.

The dough was mixed in my Ankarsrum and bulked to 25% and finished overnight in the refrigerator. I baked them in my electric non-stick skillet with the cover on. Each muffin was dipped in cornmeal before baked.

I was very happy with how flavorful they are and how the nooks and crannies came out.

Made with fresh-milled Star Dust Whole Wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The cranberries were soaked in water and drained before adding to the dough right before bulk.

This is one of my favorite whole wheat grains. It has a nice light flavor and goes well with spelt.

I was very happy with the crumb, which was moderately open for a 76% fresh-milled-grains bread. I added just the right amount of cranberries so you get the proper amount in every slice.

Made with fresh-milled durum, Butlers Gold WW, homemade Greek yogurt, and the whey from the yogurt in place of water.

My wife had just made some fresh Greek yogurt in the Instant Pot, and I figured it couldn’t hurt to use some of it along with the whey that normally would have been tossed out.

Overall, the crumb was nice and moist, and the fresh milled durum and whole wheat flavors shone through. This made amazing grilled bread topped with some fresh cheese.

Purple Straw is a soft white wheat that is not normally used for bread. It is called a Colonial Era honeyed wheat and hasn’t been around for over 50 years. I combined the fresh-milled Purple Straw with KAF high-gluten flour, and it worked perfectly. The Purple Straw is not easy to find right now. I bought mine at Barton Springs Mill a while ago. If you can find any, make sure to give it a try.

Considering I somehow managed not to hit the start button on my stove and baked these at 540°F instead of 450°F, they came out pretty good .

Made with fresh milled whole wheat, spelt, and blue corn flour. Freshly milled corn flour smells amazing and is unlike anything you can buy in the store.

I made a similar version of this last month that came out pretty well, so I wanted to try another version of it.

Last time I didn’t make enough dough to fill both of the new, smaller size square bannetons, so I increased the total dough weight by about 25% which ended up working pretty well.

I love the way the scald helps promote a soft, fluffy crumb. I used some fresh milled Danko Rye and King Arthur Baking 6 Grain Blend, which contains barley flakes, rolled oats, rye chops, malted wheat flakes, millet, and quinoa flakes for the scald.

My wife found these smoked cherries online, from a company called SMKD, so of course, I needed to try them. They are very smoky tasting, so I didn’t want to go overboard and only used a small amount.

I figured some caramelized onions would be a good complement, along with the fresh milled durum and Butlers Gold whole wheat.

The natural sugars in the cherries and caramelized onions, along with the FMF, really supercharged the bulk, and it probably was a little over-fermented.

I just returned from a trip to Vermont, one of my favorite places. Stocked up on a ton of Vermont cheese and some goodies from King Arthur.

I used a high-content Kerry’s Gold butter in this one. Instead of my usual mix of FMF with durum, I used some fresh-milled Stardust whole wheat and fresh-milled spelt along with some KAF bread flour.

The cheese matched perfectly with the malty flavor of the Guinness, along with a little dark cocoa powder.

Made with fresh milled whole wheat, rye, and spelt. A few roasted potatoes whipped in my mini-food processor were added along with black and white sesame seeds.

I normally don't add sesame seeds inside the dough so this was something different for me. I gave half the loaf to a work colleague, and he said it was his favorite to date :).

Nice, moist, and tasty crumb. 87% fresh milled flour.