January 4, 2017 - 10:53am
Buckwheat Porridge Sourdough with Hemp and Flax
You are all going to think that I keep posting the same loaf of bread over and over again because they all look so much alike! Ha ha! I promise that they are all different.
I am gifting these loaves so instead of dividing the recipe into two loaves, I divided it into 3. I was really pleased with the size of these and will do this again when giving loaves away. The monsters I make for the soup kitchen really are too big for someone who has a small family. I end up freezing half of the loaf we keep because we just don't eat that much bread in a week.
Here is the recipe:
Okay the picture did not post where I wanted it! Posting on a phone really is not ideal. At least you do have the recipe above and it isn't sideways!
Share
Comments
They do look similar, but i think its great that you have consistently wonderful results.
I'm sure the people at the soup kitchen are really enjoying your bread.
Well done Danni!
Ru
if we could taste them! Each of your loaves is unique and beautiful and your kindness is very moving.
different.....in a good sort of way! Can't help but ike the look, inside and out, of all these fine breads. Well done and happy baking Danni
I haven't made a buckwheat sourdough yet but since i have all the ingredients I'll make it soon. Should be a good bread to try out in my new KA stand mixer
Thanks Danni,
Claudia
Did you get to taste this wonderful bread? I know you went through a period of triple breads (flakes, grains and flour all of the same grain) and I wonder about the flavour difference between the 'single-grain' breads and this one with all different kinds of flakes and flours and things. I sometimes try a super blend like this then wonder if I'm wasting things by muddling them all up together so you can't taste any one distinct grain. What do you think?
I will make it again though and then I can taste it. To be honest, I think I need to have all of these breads side by side to be able to taste the difference between them. I just know that I like most of them and the only ones I didn't like were the ones that were done with sprouted buckwheat flour. Those loaves had a bitterness that I didn't care for. Notice I didn't use it in this bread. Plain buckwheat flour, I do like though.
The rest just taste darn awesome to me but the fine differences from grain to grain, I think I need to do side by side. That being said, I love Kamut ! That one, I can definitely tell the difference.