The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Danni Inspired Fennel Raisin 100% Milled grain

cfraenkel's picture
cfraenkel

Danni Inspired Fennel Raisin 100% Milled grain

Danni is my inspiration, (fellow teacher, Canadian, baker, potter) http://www.thefreshloaf.com/node/57017/raisin-fennel-sourdough%C2%A0

She posted about a Fennel Raisin bread, and I had *just* managed to find some raisins that were safe for my allergies, so I was excited to try this bread. (I have a corn allergy, which is more challenging than I wish) So.... With my new Komo Mill and $200 worth of buckets filled with wheat berries, I have been working on using all home milled flour. Some attempts have been more successful than others.

Well, maybe I have finally figured this out!  This is one gorgeous loaf of bread, and it smells divine.

In case this looks interesting, here is the recipe:

The night before:

Mill grains:

125g Hard Red

50g Einkorn

50g Spelt

135g Hard White

Mill Spices/Flax (in my spice grinder)

3g Fennel

25g Flax seeds

Soak:

a handful of raisins in 205g water (I have pretty big hands)

Toast:

40g sunflower seeds

In the Morning:

Autolyse grains and flax with water from raisin soak plus extra water to equal total of 215g 1 Hour

Add 280g well fed and bubbly NMNF starter, http://www.thefreshloaf.com/node/40918/no-muss-no-fuss-starter ground fennel, 9g salt

Mix in KA mixer for 20 minutes  Use folds to add in sunflower seeds and raisins.

Bulk ferment in refrigerator for 7 hours, shape and proof in banneton for 2 1/2 hours

Bake @475F for 25 minutes in DO lid on, remove lid and bake another 25 mins.

Crumb shot, It's delicious! (I might have cut it *a little* early....don't care!

 

Comments

Danni3ll3's picture
Danni3ll3

and I know, very tasty! I love how you manage to use all whole grain. Did you sift any of the bran out? 

By the way, I had no idea that you also did pottery! Please post a few pots! I am still a beginner having taken my first lesson two years ago, but I am having so much fun with it. I am part of a community group that is based out of a studio in a city owned building. Wonderful bunch of people!

dabrownman's picture
dabrownman

I took it in college as a required course and everything I made ended up being an ashtray:-)  Times were different then, but who knew Canadians would need them again.  I gave up too soon:-)  Maybe the dummies in America will legalize pot...tery one day!

Happy potting to you both  It is a great hobby nearly as good as baking bread:-)

cfraenkel's picture
cfraenkel

No, I decided to leave the bran in this one, and it worked out fine. 

I haven't made a pot in SO long...I'll take it up again after I retire. (soon!) I almost bought a potter's wheel that I found for "sale" in the neighborhood, (really I think the owner would have paid me to take it away) but I have no where to put it.  I'll go make some pots again at the rec center when I have more time and energy.  Lately there is more quilting because I don't have to go anywhere to do it.

dabrownman's picture
dabrownman

really taken off so well!  I love fennel in bread.  It sounds weird but we like fennel mixed with a bit of ground anise seed for non rye breads and for rye breads Lucy likes to add coriander and caraway to those 2.  It is a German Jewish thing I think.  Enjoy your new mill and all the flavor it will give your breads.  Next thing you know, you will go completely insane and start sprouting and drying those seeds before grinding them up:-)

You have arrived at a plateau in the scheme of whole grain illnesses  - but the cure is way  worse than the disease I assure you:-) 

Happy baking Fran.

cfraenkel's picture
cfraenkel

I grew up in NY so rye bread is close to my heart.  I always add caraway but I love the idea of coriander with the caraway. I have to admit I thought about sprouting some grains...but my summer leisure months are done.  (haha, like that ever stopped me before!) The sales person at the mill where I bought the grain even told me exactly how long their grain takes to sprout when I asked if they sold sprouted grain....(16 hours was the answer if you care to know.) hmmm maybe I'll ask Santa for a dehydrator -

dabrownman's picture
dabrownman

Some take 12 hours longer.  But all you have to do s watch them and they are all done when they chit and the 3 rootlets just barely break the surface of the seed skin.  Then dry immediately if you want to have easier time of milling them.  You can let them go longer if you are going to fold them into the dough as an add in.  A dehydrator is nice for all kinds of things besides drying grain.  Happy baking and sprouting 

http://www.thefreshloaf.com/node/43798/sprouting-and-malting-primer