The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wholegrainOH's blog

  • Pin It
wholegrainOH's picture
wholegrainOH

Finally had a chance to do one of Peter Reinhart's recipes, from Whole Grain Breads.  Did the multi-grain struan, since that's his signature bread.  Here's the result, lightly dusted with black sesame seeds.  Tastes as good as it looks! 

Alan 

here's the recipe I followed:

Whole grains:

            Barley

            Millet

            Quinoa

            Oat flakes

            Wheat flakes

King Arthur Whole Wheat

Saranac Pale Ale

Soy Milk

Skim Milk

Kosher Salt

Sorghum

Organic canola oil

King Arthur “New England” starter

 

more photos, etc., at my blog, http://alan-ohio-bread.blogspot.com

 

wholegrainOH's picture
wholegrainOH

Lesbos flatbread   Lesbos loaf

 Lesbos Barley flatbread                                               Lesbos Barley Loaf                                                          

Wanted to provide bread in ancient Greek style for a class I'm teaching on ancient theatre.  A fourth century BCE Sicilian-Greek gourmet, Archestratos of Gela, praised the honey-sweetened barley bread of Lesbos in his book, Hedypatheia (Life of Luxury). According to legend, the bread of Lesbos was so famed that Hermes regularly got bread there for the other gods. There are, of course, no recipes. Herewith a reconstruction, entirely guesswork, in the absence of anything like firm records:

Desi Indian Barley flour, in a three to one ratio with

King Arthur Traditional whole wheat flour

Wildflower honey, from a beekeeper in NE Franklin county, Ohio

Sea salt

Olive oil

Giza sourdough

 

There was no dry yeast in antiquity, of course; the sourdough used here was collected in the ancient Egyptian site of Giza and obtained from Sourdoughs International. Barley flour was used by the Greeks for everyday bread; Solon at one point says that leavened bread was only used on feast days; in Peace, Aristophanes has a character refer to eating only barley bread, with the sense being that of a diet of bread and water. Also obviously, no refined or enriched bleached (or unbleached, for that matter) white flour would have been available. I also added a bit of wheat gluten to help there be a rise, even for a flat bread—which, again, would have been pretty much the norm for everyday use. The Egyptians of the period (and much earlier) used conical earthenware pots to bake loaves of bread in; I’m not aware of any similar ware in classical Athens.

Project was fun, And students devoured the flat loaves while looking at images of ancient theatres.

Alan

wholegrainOH's picture
wholegrainOH

This is a concocted loaf of whole wheat with fresh basil from the garden, chopped green olives, and leavened with San Francisco Sourdough starter from Sourdoughs International

basil olive whole wheat loaf

Whole Wheat Basil Olive 

King Arthur Traditional Whole Wheat Flour

Amish Cornmeal

Quinoa Flour

Oat Flour

Ground Flax seed

Hemp seed

Org. Barley Malt

Org. Canola Oil

Kosher salt

Chopped fresh basil

Chopped green olives w/garlic

 

Mixed 9/21/07

Baked 9/23/07

more photos and details at http://alan-ohio-bread.blogspot.com

Alan

wholegrainOH's picture
wholegrainOH

Finally got around to activating a sourdough starter I got at least two years ago from Ed Wood's Sourdough International; did both baguettes and a no-knead loaf. A couple of photos; more at www.alan-ohio-bread.blogspot.com

no knead baked
the no-knead loaf baked

nn-knead texture; didn't let it rise long enough

the baguettes

wholegrainOH's picture
wholegrainOH

Back in Ohio after a month in Japan; baked whole spelt loaves so we'd have something to eat, using our faithful King Arthur "New England" starter (although after a decade, I think it's more Ohio than New England).  Starter a bit slow after a month away, so not much oven spring.  But good crumb.  More photos and recipes at www.alan-ohio-bread.blogspot.com if anyone's interested--

Alan 

Subscribe to RSS - wholegrainOH's blog