This is a version of a bread I previously baked in January. I added some whole wheat in place of some of the AP flour in the original version.
I was very happy with how this one came out. The flavor was nutty with a nice moist open crumb. This was a perfect bread for grilling with some good olive oil brushed on and some melted cheese.
I really like the way the scoring came out as well :).
It's been a while since I had a chance to post. Spring time clean-up has taken up a lot of my time and I'm almost finally caught up. Still have to get the veggies planted if it will ever stop raining. We went from 90 F last weekend to barely 50 F this weekend on Long Island, New York. At least we didn't have any hail or snow:).
It has been a while since I baked a porridge bread. I am a big fan of the moist and flavorful crumb I get. I added some onions directly into the porridge which helps impart a mild onion flavor. I used some freshly milled whole wheat and rye along with KAF bread flour.
I love making bread with durum flour and especially when I can mill it myself. Here is my most recent bake done for the current Community Bake.
I just ran out of Durum berries recently and was happy to find some at a reasonable price on Amazon. Usually the shipping charges to New York from other sites are astronomical, but since I was able to use Amazon Prime it was free.
I love adding Guinness to bread dough. It really adds a distinct flavor that is worth experiencing. It doesn't taste like beer so don't worry about that part.
I used some fresh ground whole wheat Ruby Red from Barton Springs Mill, freshly ground rye and freshly ground red corn flour. The cottage cheese doesn't add any flavor but does make the crumb softer.
This is the first bread I made using my new Ankarsrum mixer. My wife surprised me with it for a Hanukkah/Christmas present. I have been using the Bosch Universal for many years and loved it, but a while ago a piece on the base broke off and the bowl does not seat properly. There is no way to fix it other than buying a used one especially since they just updated the model recently.
I love using potatoes in bread. It gives the final product a nice soft and moist crumb. It is supposed to also prevent staling, but I usually freeze half or more so I have never tested that theory out. I've made this recipe before but this time I upped the amount of freshly ground spelt and reduced the amount of whole wheat. I was very happy with the end result. The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.
I love this bread. I've made this one many times and this is similar to my other version but I increased the amount of fresh whole wheat flour and used honey instead of maple syrup.
This has a similar flavor to a challah bread but has much more flavor from the whole grain porridge and combo of fresh milled durum and whole wheat flour. It's a great sandwich bread and makes amazing French Toast!
If finally feels like fall here on Long Island with temps in the low 50's today. Perfect weather for a hearty nut and cranberry bread. If you love nuts, this one is for you. You get nuts and cranberries in every bite.
Feel free to vary the flours and porridge ingredients and this one will still turn out a winner. I used yellow sweet potatoes but you can use any style you have on hand. I like to roast them until they are super soft and sweet when they are at their optimal flavor.
