December 26, 2016 - 2:51pm
Season's Greetings -- 3
For my final blog post of 2016 I chose a Finnish Christmas bread that adds sunflower seeds, dried figs and chopped hazelnuts to the traditional combinations of syrup, beer malt and mixed wheat and rye (in this case, coarse rye meal). The flavor is subtle and balanced, the texture is so complex and seductive I have a hard time not taking just one more piece. This is a celebration bread for the ages and you can find it here.
Happy New Year!!!!
Stan Ginsberg
www.nybakers.comtheryebaker.com
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I have a couple of wonderful malts from the folks where my hubby gets his beer making supplies. This looks like a great recipe to try them both! This is a very different kind of fig nut bread and I can understand why you just want to keep eating it!
especially this one! Well done and Happy Hanukkah Stan
Beautiful bread Stan. I can only imagine what it tastes like with a smear of cream chesse or with butter. And Happy Hanukah to you and your family.
Wild-Yeast