The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My 'accidental' bread ..... haha

chockswahay's picture
chockswahay

My 'accidental' bread ..... haha

The plan was to make a Wholemeal Spelt sourdough (!).... that was until I just realised that the flour I set up for an overnight sponge was actually Wholemeal Rye (at times like this I really need  to wear my glasses!)......  oh dear....... so I figured what the hell and went with it.  This morning I added the Spelt and salt .....blah blah blah........

The result surprised me, the loaf is of course rather dense (the free form one in the photo) however the taste is really yummy...... a little sour, a bit chewy, a very hard (!) crust.

Anyway, my wife looked at me in astonishment this morning and pleaded with me to 'stop experimenting and bake a proper loaf!'

Well .................... I half gave in ............ and tried a 'Harvester' from Hobbs House.  Now this turned out to be really tasty, nutty, light and very 'moorish'.  It is a yeasted loaf and includes oil which is something I don't usually add very often.  I will be baking this again!

I have to confess, the Rye, Spelt loaf could be used for building houses or in self defence!  The Harvester came out quite nice, slightly moist crumb but actually much better than it looks (although I am not really sure what it should look like!).

 

For any one who is interested here is the link to Hobbs House....

https://hobbshousebakery.co.uk/recipe/harvester-bread/

NOTE:  The recipe does not show salt, I think this is a typo so I added 9g of salt.

Also I autolysed the flour for 30 minutes, then added the yeast and salt and kneaded for around 12 mins before adding the seeds and last of all the oats.

Ah well, that's what I like about home baking ............. full of (tasty) surprises :)

AnotherLoaf's picture
AnotherLoaf

If I'm ever unhappy with the density of a loaf, I will cube it, sauté in olive oil or butter over medium heat, (stirring frequently) and season with my favorite spice blend, and ta-da, croutons! They are great for salads, soups, and some times just snacking. Also, once cooled, they store great in a jar, just in case you may have had other dense loaves recently! A good way to turn an OPPS into an OH YEAH!

dabrownman's picture
dabrownman

looks just like what you got for a beginning baker and better than my apprentice does mist of the time!  Well done and happy baking .  No croutons there!

chockswahay's picture
chockswahay

As a matter of interest is was still a little crumbly ( I was happy that I had kneaded it for long enough), would you expect it to be like this?