The Fresh Loaf

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Pain au bacon with kamut flour

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evonlim's picture
evonlim

Pain au bacon with kamut flour

baked another SD pineapple enzyme(home made) Kamut, pumpkin sourdough bread with maple roasted bacon and celery ..

little changes to the first one i did.http://www.thefreshloaf.com/node/33434/sprouted-spelt-pumpkin-sourdough-maple-roasted-bacon-bits

no sprouted spelt .. substitute with Kamut flour and a little whole wheat. added 2 tablespoon of pineapple enzyme which my friend gave me (matured 30days) just experimenting.

check out this site http://huichun.wordpress.com/2008/05/31/fruit-enzyme-diy/

ran out of samolina flour for dusting.. used sunflower seeds n flour little messy.

i did add celery this time!

 

baked 3 loaves, all given away.reserved one slice for myself, toasted and this was my lunch today. it was very good indeed. 

the crumb had a different texture not chewy but soft with bites. might be the enzyme made it different. will try one more time to confirm. 

evon :)

Comments

isand66's picture
isand66

Just beautiful!  Very nice photography as well.

So how was the taste compared to the first one?

evonlim's picture
evonlim

hi Ian, thanks for your compliments.

of cos this one have more smokey bacon flavor. i made sure i had enough! the previous one had more of a complex taste with the sprouted spelts added, texture is chewy n had a good bite. this one is easy to pleased the crowd, soft with some good bites, tasty and flavorful. if i bake for myself i will bake the first one. 

evon..

dabrownman's picture
dabrownman

Besides bread, peanut butter, chocolate, avocados, pizza, ice cream, BBQ and smoked fish, pork, beef and chicken, cookies cake and pie-  bacon is the perfect food.n Now you get all of them in a loaf of bread and i'm gong to call you Ian :-)

Very nice baking Evon.  Just wonderful.

 

evonlim's picture
evonlim

lol.. Ian has a big influenced and so do you!! 

trailrunner's picture
trailrunner

You have the most amazing combinations !  I will have to make a note to try and branch out more. I am going to cook up some of my fresh pineapple and fold it into some loaves with nuts etc and see what happens ! You are an inspiration .c

evonlim's picture
evonlim

saw your post on focaccia and bread rolls.. they are beautiful. you could throw in some grilled cube pineapple n nuts in your focaccia too.

evon

Alpana's picture
Alpana

Your celery finally finds its way and contributes to another beautiful bread.  It managed to retain its colour in the enitre baking process.The blog on fruit enzymes is quite interesting. Thanks for sharing.

evonlim's picture
evonlim

you are most welcome Alpana..

Mebake's picture
Mebake

Interseting the pineapple enzyme thing, must have brought loads of softness to counteract the chewey crumb.

So, the yellow color comes from the kamut, or from the pineapple liquor?

Nice even crumb, but i think you have underproofed it alittle? Anyways, it came out great in my opinion.

Very nice, Alpana.

-khalid

evonlim's picture
evonlim

yes Khalid, very observant i did under proofed a little could have waited half an hour more!! yellow comes from the kabocha pumpkin boiled and mix into the flour, the method Mark made his potato rolls and what you did as well.

trailrunner's picture
trailrunner

thank you ! we love grilled pineapple. c