however, it doesn't include the malted barley seed version,. I use a slurry of 1 T spoon of Tapioca starch with 1 cup or boiling water (needs to be tempered and boiled). the solution is almost watery with a little viscosity. I bruch the "glue" on the bread and spread the seeds, then I brush some more on top of the seeds.
to prevent the malted barley from burning, I boil it in water until it is soft and has absorbed as much water as it can.. And sometimes I use the water I boiled the barley in,to make the bread. The water is basically wort which is a precursor to beer. :)
if you look at my recipe posted at my website, http://www.litman.com/food/bread.html and scroll down, you'll see a picture of the bread just before baking, sitting in those forms..
Gorgeous, Arie! Looks like a cover on a magazine.
Sylvia
OMG!!!
Not fair to post such appetizing pictures! Trying to keep my weight down here.
Great bread and lovely picture Arie!
happy baking,
Eva
What did you use to make the seeds stick?
In fact, can you share the recipe? Thanks.
The recipe is posted here: http://www.litman.com/food/bread.html
however, it doesn't include the malted barley seed version,. I use a slurry of 1 T spoon of Tapioca starch with 1 cup or boiling water (needs to be tempered and boiled). the solution is almost watery with a little viscosity. I bruch the "glue" on the bread and spread the seeds, then I brush some more on top of the seeds.
to prevent the malted barley from burning, I boil it in water until it is soft and has absorbed as much water as it can.. And sometimes I use the water I boiled the barley in,to make the bread. The water is basically wort which is a precursor to beer. :)
here is a post with some of my background.. http://www.thefreshloaf.com/node/13841/introducing-myself-again
did you use a baguette pan to shape bread?
if you look at my recipe posted at my website, http://www.litman.com/food/bread.html and scroll down, you'll see a picture of the bread just before baking, sitting in those forms..