The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Shauna Lorae's picture

Sunflower, Poppy, Flax Seed Bread

March 6, 2010 - 10:31pm -- Shauna Lorae
Forums: 

I found this loaf as I was browsing through Bob's Red Mill Recipes and I thought it sounded like an amazing base for a tuna salad sandwich...

Here is the link to the recipe: http://www.bobsredmill.com/recipes_detail.php?rid=950

This loaf was a high riser and the three different seeds are as visually pleasing as they are delicious looking...

jennyloh's picture
jennyloh

 

I'm so happy to say that after so many tries of making white breads,  I finally got the taste and texture that I wanted.  Very very soft bread,  with a good slightly burnt crust.  Although without sugar,  the taste is sweet,  perhaps due to the water roux,  the overnight dough and butter.  This bread does requires time at least 12 hours waiting time,  but with good planning,  it'll work.

 

This type of bread is suppose to maintain its softness.  Well,  I will find out tomorrow. (yes - it remains soft even after 12 hours without toasting or heating up, 48 hours later and it remains soft, no heating up required,  unless you really don't like cold soft bread)

 

Click here for recipe:  http://www.foodforthoughts.jlohcook.com/breadmaking/sugarless-loaf

 

 

 

 

 

summerbaker's picture

Guinness Walnut Loaf - Thanks Qahtan

October 8, 2009 - 8:49am -- summerbaker
Forums: 

I've been out of town some lately, but really wanted to post the pictures of my Guinness Walnut Loaf which is a recipe that I got from Qahtan here:

http://www.thefreshloaf.com/node/1649/walnut-levain

It turned out to be delicious and perfectly timed since I just read a NY Times article touting the health benefits of walnuts here:

angeliaw's picture

Loaf Pans

May 13, 2009 - 1:33pm -- angeliaw
Forums: 

I was talking with someone regarding the dimpled loaf pans and they don't like them because of the aluminum.  They only used stainless steel.

What are your thoughts about the metal for bread pans and what pans do you think are best?

Thanks for any input.

Angelia

clazar123's picture

Where to get tall loaf pans?

January 17, 2009 - 6:40am -- clazar123

I am looking for a standard length/width (9x5?) bread pan the is about 5 inches tall. I want to make sandwich loaves that don't have the typical "shoulders" loaves get from shallower pans from when the dough rises and tried to spread outward. I have accomplished this with foil as an experiment but would like to find a permanent solution. I have seen the pullman pans but for some reason they seem inordinately expensive and may not be tall enough-I don't want to use the lid.

So, where can I get such pans? I have checked many sites on the internet but not found any yet.

afjagsp123's picture

Loaves sticking to pyrex loaf pans

October 14, 2008 - 3:36pm -- afjagsp123

I've recently jumped on the "down to basics" bandwagon. I stopped using spray oils like Pam, and bought a Misto, and loaded it with olive oil. Like everyone else, just trying to save money wherever we can! (the Misto was only $9.99 at Bed, Bath & Beyond, and think about the cost of a can of Pam -- $3 or so? Would pay for itself in a few months...)

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