Naturally Leavened Breads
Has anyone tried making so-called "Naturally Leavened Breads"? I am not talking about sourdough breads, but about breads that contain no leavening whatsoever and still rise. There are descriptions of such breads in some of my books, such as "Breadtime," "Laurel's Kitchen Bread Book," and the "Natural Tucker Bread Book." I was intrigued by these breads and decided to try my hand at one, "Manuel's Seed Bread," from Laurel's Kitchen Bread Book. I can't exactly say that this bread was a huge success.
Manuel's Seed Bread
As this side picture shows, the bread had definitely risen somewhat. However, when I sliced into it, it was rather dense:
Manuel's seed bread crumb
The flavor is okay but not great. I can't help but think that I may have done something wrong. I was wondering if anyone else had tried such breads and could tell me what their opinion on such breads is.
I've also written about this bread in my blog, here, where I also include the recipe should anyone wish to attempt to make it.