Multigrain, Carrot Rolls, Erics Rye!
Here is some of my recent baking, two of the batches are from the SFBI book and both are really good like alla formulas from that book. The first batch pictured is the whole grain bread with sesame- ,sunflower- and flaxsseds and also some oats. This bread is a really tasty hearthy whole grain bread wich I think should be made a bit larger than the ones pictured, they are about 2-2½" across and weights 450g each as suggested in the book. I do however think that a 2# loaf of this bread baked for a bit longer in the oven whould be perfect for making hearthy sandwiches. The crumb is rather dense as you whoud suspect with this kind of seeded whole grain bread but over all pleasurabe to eat.
The other formula I tried was the one for carrot rolls, I decided to top most of them with cornmeal doing it the same way as floyds kaiser rolls ie. proofing them seam side down on cornmeal and then inverting them. Some of them I also topped with anise and caraway seeds, great flavor! The dough was very slack and contained an good amount of seeds/grains, the formula instructs you to use 10 grain cereal mix but I used bulgur. The high ratio of seeds makes for a very slack dough but after good mixing and folding it turns out a great feeling dough.
The cornmeal looks more yellow in person but lack of natural lighting made me use the flash, he crumb is also yellow and lovely!
Last weekend I made this, a swedish take on Erics Rye with anise, fennel and caraway flavoring, great recipe that is going to become standard repertoire, maybe.. after ALL other formulas I have are tested.