Cashew Nut Bread
With clearly too much time on my hands I'm constantly thinking of what to add to bread. This was a 30% whole wheat loaf with 10% cashew nut pieces and 5% flax seeds. I used 10% starter and retarded over night in the fridge for about 12 hours. It's on the very edge of being over fermented but otherwise is a great loaf. I don't really get a lot of nut flavor from it, but the crumb is super soft and toasted I got more of the earthy nutty flavour from the nuts. Nice loaf. I think next time I'd only use 5% starter and blitz the nuts in the blender with the water to create a cashew nut milk as a better idea. Hydration was about 75% - it was a bit stiff, I'd increase it towards 80%.