The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Trail mix bread"?

NCKathryn's picture
NCKathryn

"Trail mix bread"?

I don't know what to call this, but this is what I'm making today as a result of being scolded re: fiber. This is after the first kneading, just because I thought it looked kind of cool...


This is:


300 gm flour, consisting of about 120 gm KABF, 100 gm KAWWF, and the rest of the solids were 2 tbl flax seed and a handful of trail mix ground to a powder in the blender: walnut, almond, soybean, pepitas. And a little spelt flour, about 2 tbl. I added 8 gm rapid yeast and 8 gm salt.  I used about 210 gm water (started with 198 but it seemed too dry). It kneaded better than I expected and got a little bit stretchy. Time will tell, but the ball looked so grain-ful & healthy I wanted to share :-)  Hmm...looking at what I just wrote, I oversalted :-(      I plan to give this a 4 hour rise...here's hoping!


\ 


 

NCKathryn's picture
NCKathryn

This was a real hit! It had a fairly soft crumb and a nutty flavor. I forgot to put my cast iron pan in for steaming during preheat, so a cold pan with water went it when baking started-don't think it produced a lot of steam so the crust was a bit softer to me. The rise wasn't great, but I was going for more of a batard shape and this was only 300 gm total of flour.


 


 


 



The crumb:


 


NCKathryn's picture
NCKathryn

Slices with chicken salad-see they are smallish but a good size for dinner:

qahtan's picture
qahtan

OK, so whats KABF AND KAWWF... qahtan

NCKathryn's picture
NCKathryn

King Authur Bread Flour and King Aurthur Whole Wheat Flour

qahtan's picture
qahtan

Thanks,,,,, qahtan