The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Romano-Celery-Flax from down under

ehanner's picture
ehanner

Romano-Celery-Flax from down under

I have made this bread a few times. I'm a fan of savory breads and this one has everything I like. The Romano cheese is a strong component that can be adjusted to taste. I have backed off the percentage to allow the other flavors to survive and make themselves known. The celery is a surprise. The first time I made this mix I was expecting the celery to be crunchy after baking, but it wasn't at all. The overnight soaking of the flax brings a hearty flavor that is unique and delicious.


The original idea for this bread came from Graham at sourdough.com in AU. He was gracious enough to post pictures of the process which cleared up a few things for me. I added flax for the deep flavor they bring when soaked. Another fellow in the area also posted his results which are outstanding. Here is Johnny's post of the same bread. Truth be told both of these fellows made some great looking loaves to be admired. There are a lot of great bakers that contribute to this artisan bread site. A very talented bunch. Shiao-Ping also graces the pages with her artistry now and then. It's worth looking at.


Anyway I like this combination very much. Some day I'll get so I can do it as well as Graham and/or Johnny.


Eric



Comments

Mebake's picture
Mebake

Very savory looking crumb, and loaf, Eric!!


I love the idea of cheese, celery and flax, all in one loaf, this is too good to be bread!


Lovely Eric
(Now i know where Shiao has migrated, as i was begining to wonder)


khalid

ehanner's picture
ehanner

Thank you khalid, it is a delicious bread. I think there are many strong cheeses that would work in this concept. The Romano is a dry hard cheese that seems well suited here. A milder cheese would let the celery come out better perhaps. As I was eating a piece this morning I was wondering if garlic would improve the over all balance. After  all, everything is better with just a little garlic.


Eric

txfarmer's picture
txfarmer

I never thought of that, it looks delicious. Both my husband and I are big fan of savory breads, this is on my todo list! Thanks for sharing.

SylviaH's picture
SylviaH

looking, Eric!  Romano cheese is favorite of mine.  I remembering smelling it all the time when I was very young at my Italian girlfriends ' home..I won't tell you what I thought about the aroma then ;) but I love it now.  Do you have any suggestions as to keeping a little crunch in celery?


Sylvia

ehanner's picture
ehanner

Thanks txfarmer. I've been thinking about pepper jack with this also.


Eric

ehanner's picture
ehanner

Sylvia,


The only thing I can think of is getting the celery almost frozen but then I think that that would slow down the dough in those areas. It's not total mush but also not crunchy. I used some of the center of the stalk leaves chopped up for more of that extra celery flavor this time.


Eric

Shiao-Ping's picture
Shiao-Ping

Hi Eric


That looks like a mighty delicious bread.  I too have been wanting to make the celery romano bread but just haven't got around to it.  Your addition of flax seeds makes it extra special and wholesome.   Must be an awesome bread for an autumn weather!


Shiao-Ping

ehanner's picture
ehanner

Thanks, it is making me think of chili and soups as the temps drop to near freezing in Wisconsin. Good to see the locust haven't eaten you.


Eric

wally's picture
wally

Eric - The bread looks delicious.  I'm still trying to wrap my arms around the concept of celery baked in bread.  But then, on a dare I once made a peanut butter, mayonnaise, bacon and banana sandwich and discovered I loved it.


Larry

ehanner's picture
ehanner

Yea I did this the first time on faith alone. The same with pepper jelly. Take my word for it this one time, you will appreciate the flavor.


Eric

Paddyscake's picture
Paddyscake

perhaps in lieu of the regular salt in the recipe? I use it in my spare rib dry rub and it does kick up the flavor. That does look delicious!


Betty

ehanner's picture
ehanner

Betty that might be a good idea. I also use it in my dry rub and it's got a nice kick.


Eric

Franko's picture
Franko

Hi Eric,


Like Larry I'm trying to imagine the celery part of this, but the more I think about it the more appealing it becomes. I like celery and sharp cheese together, but never considered it as flavour basis for bread. A very unique bread you have there.


Franko 

ehanner's picture
ehanner

According to Graham, the fellow who started me down this path, this is one of their best selling breads. That was a consideration for me.


Eric