Toasted Farro and Flax Sourdough with Oat Porridge
One of my pilates instructor is going to a party and she has to bring a homemade gift. The problem is that she isn't very domestic so I volunteered to make her one of those soups in a jar and a loaf of bread. While I was at it, I made up enough dough to give the soup kitchen 3 loaves next Monday. I usually bake for them on Sunday but I can't make up the dough on Saturday as usual since my family is having Xmas dinner on Saturday and I won't be home. So this worked out well.
In case you are wondering, yes, I am bringing bread for Xmas dinner. I will be making the dough Friday and baking early Saturday morning. The plan for that is Triple Kamut Sourdough with Flax, Triple Spelt with Flax and hopefully, some San Joaquin Baguettes. I have the Kamut and the Spelt sprouting now. I hope to mill some Kamut and Spelt in the next couple of days.
Anyhow, back to the homemade gift. I was looking for something that would go well with soup and that even the most picky person would like. Oats are always a winner in bread and the taste of toasted faro and toasted flax should be a pretty good tasting combo. Here is the recipe (too lazy to type it all out so you get a picture):
All four loaves on the island:
And then lined up cooling on the counter.
I cleaned a couple of baskets from their thick layer of flour so those are the ones with less flour on them. I have to get the other two scrubbed out.
Sorry, no crumb shot since they are all destined for someone else. However, judging from the great oven spring I got, the crumb should be wonderful.