Chive Blossom Bread
Hello, I tried making Chive Blossom Bread this week.
A lucky venture to the local mill yielded a new-to-me flour product: purple wheat flour (sold as Anthograin).
Purple chive blossoms and purple flour are combined in this bread, with no resulting purple color in the finished bread whatsoever :^)
The baked breads (I tried scoring chives on one loaf and stencilled chives on another; the loaves at the front were scored to make them look like chive blossoms (the little one was snipped with scissors) – didn’t really turn out like I’d hoped!):
The purple flour:
My chive patch is just coming into blossom, with pretty little purple flowers.
Individually, the chive flowers look like lilies to me :^)
Chive blossoms have a very delicate oniony flavor; I've infused vinegar with them and enjoyed the blossoms sprinkled over salads. Not sure how their flavor would hold through a bake, I also added chopped chives to the dough.
These are the chive blossoms I added to the dough:
The base dough is Pugliese, from Advanced Bread and Pastry, using 20% purple wheat flour both in the sponge and final dough, an extra ounce of water, and a generous teaspoon of chive blossom vinegar (thanks to Karin for this idea; her recent post, using vinegar as an ingredient, is here).
The sponge and final dough had some nice purple color:
Here are some crumb shots. The flavor is nice and oniony!
bits of chive in the crumb:
see the little chive blossom peeking out?
Happy baking everyone!