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 Submitted by breadsong on February 5, 2012 - 9:40pm Grateful for local flour and eggsHello, I’ve really been enjoying baking over the last few weeks, with local flour and eggs. Today's bake was based on Whole Wheat Pitas, from Mr. Reinhart's book Whole Grain Breads.
I got my firebrick baking stone up to 550F to bake these! Yesterday's bake was German-Style Many Seed Bread, also from Mr. Reinhart's book Whole Grain Breads. After Khalid posted about his beautiful version of this bread, I was inspired to make some. We all loved it here, and I was happy to make more this weekend. Both bakes were made with 100% whole wheat flour grown by my local wheat farmer (there's a bit of whole rye in there too). Yesterday's bake, and crumb shot: This bake was inspired by MC's posts, Winthrop Whole Wheat Loaf and Meet the Baker: Scott Mangold.
My local wheat farmer raises the most beautiful chickens, and has been giving me lots of perfect eggs…I used some to make chiffon cake and a flourless, butterless (almost unheard of in my kitchen!) cake of Nigella Lawson's. The chiffon cake, a 'chai chiffon', is based on this recipe from Fine Cooking magazine.
Lastly! Nigella Lawson's Clementine Cake (using some organic Satsuma mandarins) I whipped the eggs and sugar in the mixer until it was good and thick, then folded in the pureed mandarin, almond meal and baking powder (and a bit of salt, ¼ tsp). I baked the batter in three pans (two small tube pans and a small round cake pan). I thought the tube pans were better choices for a good thorough bake for this batter. This cake wasn't one of my husband's favorites, but I liked it and enjoyed chance to try something different (a cake with no flour and no butter!). Happy baking everyone! Submitted to Susan's weekly event, Yeastspotting :^)
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Hi Breadsong, A stunning
Hi Breadsong,
A stunning array of breads and goodies. What do you have in the pita bread? Looks delicious! The sunflower covered loaves look gorgeous ... with a crumb to match! The stenciling on the cake is a delightful as well ...
.... I could go on and on and on.
Lovely to see a post from you Breadsong.
Cheers,
Phil
Pita filling
Hi Phil,
Thank you so much for your kind words - I'm so glad you like these bakes :^)
I'd made a lentil-rice salad from the (wonderful!) book, Mexican Everyday by Rick Bayless, and had cooked some extra lentils and rice.
The extra lentils and rice made it into this pita filling along with spinach, red onion and tomato (saw the cherry tomatoes at the store; was still thinking about those tomatoes growing on your family's farm!).
The salad dressing, a chipotle-balsamic vinaigrette, dressed the pita filling as well (this dressing is yummy!).
:^) Thanks again, from breadsong
Breadsong, those are
Breadsong, those are exquisite looking bakes!
I love barley flour, yours look very appetizing. your many seed bread looks beautiful. Iam going to try this shaping technique next.
The cake is gorgeous!
Thank you, Khalid :^)
Hello Khalid,
Thank you for your nice comment about the bread and cake :^)
I really liked using this wonderful Fairhaven Mill barley flour. I am looking forward to baking a loaf with it.
The many-seed bread is an absolute favorite - I'm so glad I saw your lovely post - and Andy's too, for the shaping.
:^) from breadsong
Gorgeous
Hi Breadsong. All your breads and cakes look terrific. The pitas look wonderful and I see they are from Reinhart which has been enthusiastically recommended to me lately. -Varda
Mr. Reinhart's WGB
Hi Varda,
Mr. Reinhart's book has been here on the shelf waiting for me, for too long!
Every time I try making one of his breads, the bread is so delicious and I wonder why I waited so long to try it.
Thank you so much for your compliments on the baking!
:^) from breadsong
Lovely
Hi Breadsong,
everything here is so wonderful to feast the eyes on; wonderful baking.
Regarding the shaping method, I adopted the same style used to make all the woeful "Sandwich" wrapped bread made in our large UK bread factories. Look at the Pullman Pan loaf, as this the true style, known as "four-piecing". The theory is that because each of the four pieces is turned through 90 degrees on how a single piece sits in the tin, then the gas bubbles in the dough will be squashed face-on, rather than side-on in the moulding and shaping action. This is important to the white-obsessed plant bakers, as it means the light is reflected onto the crumb more effectively, making a white loaf seem extra white!!! I like to use it because I think my canny customers will then be able to freeze the bread in portions if they want to!
Very best wishes
Andy
So shall we call this method "three-piecing"?
history
Hello Andy,
Thanks for noting the history of the shaping. "Three-piecing" works for me! :^)
I have a large pullman pan but have rarely used it, as it makes, for our household, a really big loaf.
I like the idea of "four piecing" as a means to easily/neatly freeze portions, if making one of these big pullman loaves, though.
Thank you so much for your compliments, Andy; it means a lot to me!
:^) from breadsong
Beautiful baking Breadsong,
Beautiful baking Breadsong, everything. The filled pita looks particularly attractive and I like the idea of the lentil salad. The dressing sounds delicious, too. Nice to see your baking. :)
Syd
Thank you, Syd :^)
Hi Syd,
Thank you so much! The pita was very tasty with the lentil filling, and dressing.
I just love that cookbook by Mr. Bayless. Such flavors!
I so appreciate your comment!
:^) from breadsong
Now that's whole grain
Now that's whole grain goodness for every occasion, breadsong, and they all look fantastic! Thanks so much for sharing it all.
Marcus
whole grain goodness :^)
Hello Marcus, and thank you so much!
My local farmer's flour has been so wonderful to bake with, both the hard and soft wheat varieties.
I am very, very happy with how the soft wheat flour is performing in quickbreads and cakes, and the hard wheat flour for breads.
And now the luxury of this whole grain barley flour, and the very special 75% Red Fife too!
I am blessed to have such good flours nearby.
:^) from breadsong
Lovely Baking
skill Birdsong. You need a bakery of your own!!! Not that I would wish those hours on anyone :-) Your breads and cakes are top notch. I froze some hummus the other day and I haven't made Pitas ....... in forever a long time. You have inspired me to do so soon. This bucket list is getting huge !!!
Thank you :^)
Hello dabrownman,
This is a very kind comment - thank you!
The pitas are very tasty with the barley flour - I hope you get a chance to make some.
Good luck with your list. I wish I could be a full-time baker...to have more time to try the many wonderful-looking breads on my list (the list that grows by the day, as a result of so much beautiful baking shared on this site; it's wonderful to get so much inspiration from the many, many talented bakers here!).
:^) from breadsong
I have only been around 3 weeks
or so on TFL but my list already, since I just turned 60 and starting to ge a little old in the tooth, is longer than I can get to a- nd I do bake something every day - but in small quantities. My baking skills are will never match those of you who are so talented at TFL but I still enjoy it very much. I see some of the posts and email them of to people saying ' You have to see this bread, look at this blog, you have to see this things folks are doing with bread on this site !!!'
Thanks for your contributions the rest of us marvel at - I do have barley berries hanging around sonewhere too!!
thanks again! :^)
Hello dabrownman,
Thanks again for another kind, enthusiastic comment - and hope you have fun with the barley!
:^) from breadsong
This is so lovely...
...I don't even know which I want to start and bake first. Everything I love, including barley pita (I have wonderful memories of Andrew's at the Conference) and a butterless cake. Breadsong, this is too much! I can't take it! I am with dabrownman. You need your own bakery! And I'll drive to you to stock up...
Many, many thanks :^)
Hello MC,
I don't know where I want to start, in expressing my thanks to you!
Your gift of the barley and rye flours was so thoughtful - and didn't the barley flour bake up into the most delicious pitas.
So looking forward to future bakes and wonderful flavors, with these special flours!
Your lovely posts, for the Winthrop Wheat Loaf, and other baking with less butter, were so motivating - I am very grateful.
I am glad you are not that far away. It would be such an honor to bake a loaf for you sometime!
Thank you so much for your generous comment!
:^) from breadsong