The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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danmerk's picture

Marble Rye - help me with this recipe

Can someone help me create a marble rye recipe? I am looking for a lighter crumb than my normal sourdough as this will be a few loaves for friends. Here is what I was planning on doing.

Use a refreshed starter and build to 200g (used to split for seperate levains)

Rye Bread

400g white flour
200g rye flour
16g salt
400g water


400g white flour
200g rye flour
16g salt
100g molasses
5g cocoa powder
375g water

Mix seperatly, autoyse, and then knead in 100g of starter to each. Let ferment for 2 hours turning 2-3 times. Shape into balls, let rest. Roll each slightly to flatten, placing one on top of the other and rolling for marbling effect. Let proof until ready. Bake 350 in cold oven. Egg wash.

meedo's picture

Ataif bil ashta

This recipe from the Middle East, we eat it especially in Ramadan or any time of the year, cause it's so tasty.


For the dough:

2 cups all purpose flour

1/4 cup whole wheat flour

1 1/2 teaspoon yeast

1 1/2 teaspoon sugar

1 1/2 cup fat free milk

1 1/2 cup water


For the filling (ashta):

2 cups fat free milk

7 1/2 tablespoons corn starch

1/4 cup + 1 tablespoon sugar

2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream 

2 tablespoons rose water

1 teaspoon vanilla


Chopped pistachio


To make the dough:

1-Mix the entire ingredient and let it rest about 40 minutes.

2- Cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side).

After finishing let them cool then fold half round then fill them with the filling (Using pastry bag) then dip them in the chopped pistachios.

To make the filling:

Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.

Spoon mixture into a bowel, refrigerate until cold.

Pastry bag:


Qaimar (Iraqi cream):

Serve with honey or syrup:

Visit my blog:


mluciano's picture

Dough rise problem with whole wheat flour AGAIN

Hi, it's me again, with my problem again. Well., not everything is bad news, the texture of the bread has improved a lot... Right now, the bread is edible. That's something. The thing is that my dough didn't rise the way it should. I don't think that the temp is a problem because I live in Puerto Rico and we've had temperatures this week between 95 and 102 F. I don't know if the problem is the flours I'm using (I don't have a lot of flours to chose from in the island)... So, I don't have a clue right know of what's going on...

Here's the recipe, again...

  • 3/4 cup Gold Medall all purpose flour
  • 1 3/4 cup Pillsbury Best Whole wheat flour
  • 1 tbsp Arrowhead Mills Vital Wheat gluten
  • 1/2 cup rolled oats
  • 6 oz (3/4 cup) water
  • 2 oz (1/4 cup) milk
  • 1/4 cup (4 tbsp) honey
  • 1 1/2 tbsp canola oil
  • 1 tsp + 1/8 tsp salt
  • 2/3 cup soaked raisins
  • 1 3/4 tbsp active dry yeast
  • I made the sponge with: the water and milk at 100F, 1 tbsp of honey and all the yeast. I let that rest for 2 hours and then I followed the rest of the instructions (mix everything, knead time: 15 mins, first rise: 1 hour, the shape into a loaf, then second rise...)

    The second rise was supposed to be fo 90 minutes, but the dough is been in my counter (covered, of course) for 150 minutes and it still hasn't rise the way it should. What am I doing wrong this time? I know I can b a great baker... I just seem to have the same problem time after time...

    Thanks for the help anyone can give me...AGAIN...

    xabanga's picture

    Australian Damper with Yeast


    This is my first posting (although not my first bread). I've been researching an easy campfire bread recipe, and I ended up with a recipe for Australian Damper bread (actually there were several). I tried baking the bread at home, but because it used chemical leveners, I thought it tasted more like a biscuit rather than a bread (it was still good however). I did a little more research and found a recipe for a damper made with yeast (which is not the traditional way to make it). I had planned on baking it the traditional way in campfire ashes this weekend but I ended up baking it in my oven using baking tiles. So here's the recipe:

    Australian Damper with Yeast

    2 1/4 tsp yeast

    2 Tbsp sugar

    3 cups bread flour

    1 Tbsp baking powder

    3/4 tsp salt

    1 1/4 cup warm water

    1/4 cup melted butter

    Mix the dry ingredient in a bowl. Add the melted butter and mix it in the flour mixture. Slowly add the water, knead lightly (about 1 minute), adding more flour as necessary. Let the dough rest in a bowl for 10 minutes. On a lightly floured surface, knead and shape the dough into a boule. Place it in a floured linen-lined proofing bowl and let it rise for 30 minutes.

    Meanwhile preheat the oven to 375 degrees F with a baking stone on the middle rack and an old pan on the bottom rack. When the dough is risen, transfer it to parchement paper on an upside down cookie sheet (it helps slidding the dough onto the baking stone). Slash the dough.

    Add ~1 cup boiling water to the old pan in the oven and let it steam for 1 minute before slidding the dough onto the baking stone. Bake for 35 minutes then cool on a baking rack. Enjoy!

    Next time I'll try the bread on a campfire.

    browndog's picture

    flour show

    My cousin's well-tended garden boasts the company of a clump of chives descended from our great-uncle's plants of about a hundred years ago. My garden is simpler and consists of what grows by inclination in the fields and forests near my home. Much of what I find was not here when Europeans arrived- New England was arboreal then, and the man-made grasslands are eternally trying to revert. Of the flowers in my vases only the common fleabane and a bit of madder are native.vsd

    My starter was not begged from the ether like so many of yours, but given to me by a friend who, now in the riper reaches of five decades, was given it by his mother when he left home for college. It's been sluggish, fretful company and I a reluctant keeper til I found tfl which is a little like finding bread religion..multidenominational of course..So anyway my starter woke up recently with a flower in its hair and a song in its heart, don't ask me why, I just thought I better use it and not ask any questions. The wind could and probably will change directions any day. These are a couple loaves of Vermont Sourdough, and an edition of Dan Lepard's White Leaven bread.

    and with the fresh discard:

    This is an adaptation of Hamelman's Golden Raisin bread, obviously unbound by particulars... Oatmeal bread is typically snugged up with sugar, fat and spices--this loaf is so warm and country without those things that it should have pigtails and a checkered shirt.

    -brown dog, white horse.

    mse1152's picture

    Chocolate Chip Yogurt Muffins

    Here's a tried and true recipe I've used for at least fifteen years. I got it from a magazine or newspaper, I think. You can add fruit, nuts, chocolate, or just bake them plain. Not overly sweet, and with some nutritious ingredients. They come together quickly. You can decide to make them and be taking them out of the oven no more than 30 minutes later. Yields about 2 dozen minis or 1 dozen large, though I rarely get more than 10 big ones.


    Yogurt Muffins

    Heat oven to 375F.

    DRY: 1 cup whole wheat flour (you can use ww pastry flour, but I often use stoneground)

    1/2 cup unbleached flour

    1 tsp. baking powder

    1 tsp. baking soda

    1/4 cup brown sugar

    1/4 tsp. cinnamon

    OPTIONAL DRY: Add any of these you like to the dry ingredients.

    1/2 cup chopped nuts

    1/2 cup chocolate chips

    3/4 cup blueberries (best added to dry ingredients if frozen, so they don't clump together)



    WET: 1 beaten egg

    8 oz. plain or vanilla yogurt (low fat or non-fat, or whole fat, for that matter)

    1/4 cup melted butter or margarine

    1 tsp. vanilla extract


    1/2 to 1 cup mashed banana


    Combine all dry ingredients (including options) in a large bowl, and wet ones in a smaller bowl. Add wet ingredients to the dry ones. Stir only till moistened.

    Fill large or small muffin tins 3/4 full. Bake about 16-18 minutes for large muffins; 12-13 minutes for minis. If you use mashed banana, you may need to bake for another minute or three. You can also sprinkle the tops with cinnamon sugar before baking. They freeze very well.















    Wait Kenny! I have to take the picture first!


    subfuscpersona's picture

    article on using whole grain flours (San Francisco Baking Institute newsletter)

    Interesting article in Winter 07 newsletter from San Francisco Baking Institute on using whole grain flours in bread formulas. Discusses types of whole grain flours, effects on gluten development and suggests adjustments for water content and mixing times. The link is

    starrcross's picture

    hello from MI

    Hi my name is Bridgett and I live in a litlle town in Northern MI. I found this site searching for a recipe close to one my mother had. I have been unlucky so far. this recipe is very old and I am having a hard time figuring this one out. I am putting all her recipes in to a book and it is taking a long time because I am preparing each one. I can't ask her because she passed away. If anyone could help on how to prepare this I would greatly appreciate. I remember eating this as a kid, and it was delicious! here is what my mother had written down, exactly.

    2 cups scalded milk (cooled to warm), 2 compressed yeast cakes, 2 Tbsp. sugar, 1 cup oatmeal, 1 cup raisins, 1/4 soft shortening, 1 beaten egg and 2 tsp. salt. 

     Crumble yeast cakes with 2 Tbsp. sugar, sift and add 4 cups of the flour and salt ( reserving the 1/2 cup for kneading). Let rise until double. Punch down and let rise again. Roll dough out on board and sprinkle with some sugar (about 1/2 cup) and some cinnamon. Roll up into loaves: let rise. Bake at 400 for about 45 minutes.

    See what I mean. what do you do with the shortening, egg, oatmeal and the raisins? alot of my mothers recipes are like this. I guess she just knew what to do. These directions are not clear enough for me! 

    this is a very nice website with lots of nice recipes.


    graz's picture

    Need help finding a thread

    I would appreciate any help finding a thread that had a dictionary of terms, that are used in baking. I have a pretty good idea what people are talking about but would like to check it against a reliable source. PS also if you can save a tread to a favorites place.

    Thanks, Graz

    zainaba22's picture

    manosha(arabic pizza)


    Fresh Labneh +zaatar

    Fresh Labneh+Cheddar Cheese

    Qashta"fresh cream" +honey

    Feta Cheese+dried mint