The Fresh Loaf

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June 11, 2022.  92nd blogged bake.

This is Liezl Jayne's gluten-free Oats, Nuts, and Seeds bread.  It's also in the "Josey Baker Bread" book, with slightly different proportions, under the name Adventure Bread.


I made a half batch for a mini loaf pan.

Submitted to the G/F Community Bake:

Previous bakes here:

I wasn't totally satisfied with my last attempt. It was delicious, but fell apart.

A comment here on TFL mentioned that ground psyllium husks behave and measure differently than whole psyllium husks, and that less is needed.  So instead of 2.5 tbsp of whole psyllium husks, I used 2 tbsp of ground psyllium husks.

Ingredients (full batch):

  • 2 cups rolled oats (dry). I assume (and used) the thick old-fashioned variety, not the smaller quick-cook.
  • 1/2 cup flax seeds (linseed).  I assume whole, and not toasted.
  • 1/2 cup pumpkin seeds. I used dry-roasted ones.
  • 1/2 cup sunflower seeds.  This time I used roasted-in-oil, but this came out a bit too oily,  so I will use dry-roasted next time.
  • 1/2 cup raw almonds. 
  • 4 Tablespoons chia seeds.  I used whole and dry ones.
  • 5 Tablespoons psyllium husks. 
  • 2 cups water. 
  • 4 Tablespoons coconut oil (melted). 
  • 2 teaspoons xylitol syrup (or 100% pure maple syrup, or honey). 
    I used honey. 
  • 1 teaspoon fine sea salt (1/2 teaspoon coarse). 

(makes roughly 12-16 slices) 


  • mix all of the ingredients together in a bowl until well blended. 
  • grease a bread pan with additional coconut oil. 
  • pour the batter into the bread pan and smooth out the top with a back of a spoon (can dip a spoon into melted coconut oil to help smooth it out). 
  • cover the filled bread pan with a cloth and leave it to sit overnight (or for 3-10 hours). 
  • preheat your oven to 180 degree’s Celsius/ 360 Fahrenheit. 
  • place the bread pan in the oven and bake for 20 minutes. 
  • after 20 minutes remove the bread from the pan, and place it upside down on an oven tray. 
  • bake the bread for another 30-40 minutes (upside down). 
  • once the bread is baked, remove it from the oven and leave it to cool before cutting it (difficult because it smells so good, but important). 
  • once the bread has cooled, slice and serve. 
  • top with unsweetened nut butter, tahini, avocado, cashew nut cheese, eggs or any other topping of choice. 
  • eat & enjoy! 
  • once the bread has cooled fully, store in an airtight container in a cool place to keep fresh. 



After baking, internal temp 208 F.  


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May 12, 2022.  5" pizza.

My take on Adam Ragusea's cast iron pan pizza from his video here:

Dough, enough for 4 pizza crusts, 5" mini-personal size, cooked in a 6.5" Lodge cast iron skillet.  Dough is divided into 4 portions of about 50 grams each.

 Sauce: tomato paste, chopped fresh tomato, pizza spice (Dangold Pizza Palooza,  from Tuesday Morning).

Toppings: mozzarella cheese, Alef brand beef dry salami, sliced fresh mushrooms.



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May 7th, 2022. 91st bake.

500 grams of flour, 425 grams water, and 9 grams salt was hand mixed and left to soak for 1 hour.

I used scales to weigh the above, but did not take note of weight of each type of flour.

I wasn't sure how much water would be needed, so I started with 375 grams, then added 25, mixed, and then added 25 more, and that felt right.

I used up the last of my home-milled hard red wheat, and just eyeballed the rest -- Bob's Red Mill WW stone-ground red, Golden Temple red bag durum, Swad brand (gritty) semolina, and some Gold Medal bread flour. But total, to this point, was 500 g flour.

3/4 tsp instant dry yeast, and for good dispersal, this was first mixed in with 2 tbsp Gold Medal bread flour and 2 tbsp Golden Temple red bag durum. This flour was not counted in the 500 grams above.

1 tbsp toasted-ground bread spice. (Spice was toasted, then ground. Measure was taken after grinding.  Pre-toasting volume ratio: 1 part anise, 1 part fennel, 2 parts whole caraway, 4 parts whole coriander.)

1 tsp whole caraway seeds.

Mixed/kneaded by hand.

1 tbsp 3 day old 100% hydration starter from fridge.
1 tbsp 6 day old 100% hydration starter from fridge.
(Water and flour in starters was not counted in above measurements.)

Mixed/kneaded by hand.

A drizzle of olive oil to keep dough mass from sticking to bowl.

Bulk ferment from 2:46 pm to 5:57 pm, with some hand kneading in between.

5:57 pm, start oven pre-heat to 475 F, and fold/shape dough, and put in lined and dusted banneton.

Used a pre-heated Lodge 3.2 qt cast iron combo cooker.

6:43 pm, bake 425 F, covered, 15 min.
6:58 pm, bake 400 F, uncovered, 15 min.
7:13 pm, bake 375 F, uncovered, 15 min.
7:28 pm, done. Internal temp. 205.something.

Paper plate is 9" in diameter.

At 9:23 pm, loaf weighed 855 grams.




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April 20 - 21, 2022.  90th bake.


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Mar. 7, 2022.   89th bake.

The goal here was to make a small enough boule to bake in my toaster oven, and use 300 grams of flour, not counting what's in the starter.

  • 30 g of Gold Medal bread flour, for some gluten to make up for the durum. 
  • 30 g of whole wheat durum, roller milled, Sher Brar Mills "Fiber Wala." 
  • 30 g of Golden Temple durum, red bag. 
  • 150 g of coarse home-milled whole grain Prairie Gold hard white spring wheat. 
  • 60 g of coarse home-milled whole grain hard red winter wheat, generic. 
  • 226 g bottled spring water, 75% hydration. 
  • 11:27 am - Finished mixing. 
  • 12:35 pm - kneaded  in 15 g water. 
  • 1:30 pm - kneaded in 15 g rye starter & 15 g bread flour starter, 100% hyd. 
  • 1:35 pm - kneaded in 10 g water with 5.5 g Himalayan salt. 
  • 1:44 pm - kneaded in 1/16 tsp instant dry yeast.  
  • after a while, kneaded some more. 
  • 3:42 pm - folded, shaped, put in 6" lined & dusted banneton, covered it with plastic film, and put in oven with light on. 
  • 5:04 pm - started bake at 400 F. Used a stone (below), and a cast iron plate (on top of it) with two steel chopsticks between them as a stand-off. Dough was scored and placed on the cast iron plate. Used bottom heat only for 20 min, then added  top heat, but bottom got done before top was well-browned.   
  • Final internal temp 209 F. 
  • Try to remember to bake at 350 F next time. 

No pics. It tasted too good.

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Feb. 23-24, 2022. 88th bake.

This is my 7th bake based on Denisa's 100% rye recipe:

6th submission to the Rye Community bake:

5th time with home-milled rye flour. 

Previous bakes in this series: 

This time I used 18 g of a very moist and soft gur/jaggery.

A tad over-fermented.

The Lodge cast iron loaf pan was greased with shortening, and dusted with cornmeal.

First picture was taken before the final proof.









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Feb. 19, 2022. 87th bake.

Goals: A boule with 500+ grams of flour to fit in the deep pot of a Lodge 3.2 qt combo cooker, and to fit the baked loaf in a one gallon plastic zipper-seal bag. Mostly home milled, but also use up some store-bought flours such as semolina and two kinds of durum. Mostly commercial yeast, but also use up a chunk of low hydration rye starter that I had set aside but didn't use as expected.

  • 25 g cracked coarse rye meal, from my 3-roller hand-cranked Shule brand mill. 
  • 25 g coarse rye flour, "Vitamixed" after cracking as above. 
  • 25 g coarse flour, hard red winter wheat, Vitamixed as above. 
  • 300 g Prairie Gold hard white spring wheat flour, Vitamixed as above. 
  • 37 g store-bought gritty semolina, from Patel Brothers. 
  • 10 g Sharbati whole grain wheat flour. Last of bag. 
  • 50 g Gold Medal bread flour. 
  • 10 g old fashioned rolled oats. 
  • 25 g roller-milled whole grain durum, Sher Brar brand, "Fiber Wala."
  • 25 g roller-milled durum atta, Golden Temple red bag. This is mostly refined flour, with some bran that the miller added back in.
  • 2.5 tsp bread spice. (Fennel, anise, coriander, caraway -- roasted whole, then ground. Measured after it's ground.)
  • 1/2 tsp whole dry caraway seed. 
  • 425 g bottled spring water. 
  • Finished mixing above at 12:35 pm. 

At 2:10 pm, mixed in:

  • 6 g of moist pasty gur/jaggery, not the chunky kind.
  • 1/2 tsp of instant yeast with expire date of Nov. 2019, last of jar. 
  • 1/4 tsp of instsnt yeast with expire date of Oct. 2020, just opened. 
  • 32 g water.
  • approx 27 g of 50% hydration rye starter. 18 g flour: 9 g water.
  • Did some kneading up front.

Hydration plan:  
438 g of whole grains @ 90% = 394 g water.
112 g of refined grains @ 62% = 69 g water.  463 g total water.

Total water added was 466 g.

Did several knead-and-turns during bulk ferment.

At 3:54 pm it finally felt like a cohesive and properly hydrated "dough". 

I forgot to note time when dough was folded, shaped, and put in 8" I.D. (8.6" O.D.) lined and dusted (rice flour and bread flour) banneton, and after a few minutes then in fridge.

PRE-HEAT:  Oven, dutch-oven, and a baking stone were pre-heated to 470 F, then gave it another 20 minutes for stone and dutch oven to come up to temp.   Baking stone was on the rack at the lowest position. Dutch oven on a rack 2 positions up.

While it was in banneton, base (facing up) of boule was dusted with cornmeal. Then covered with a round piece of parchment paper. Hot dutch oven pot was inverted and placed over it. They were then flipped over to load the dough into the pot. The dusting flour was brushed off and the dough scored in a # pattern. The skin was a bit loose, so the scores were sloppy.  The dough deflated somewhat upon scoring.

Total ferment/proof was from 2:10 to 5:47, only 3 hours 37 minutes.

Started bake at 5:47 pm.  Put the combo cooker in the oven and turned thermostat down to 450 F.

Baked, covered, 450 F, 15 minutes.

Baked, covered, 400 F, 15 minutes.

Baked, uncovered, 400 F, 20 minutes.  Good oven-spring.

Finished @ 6:37 pm, 209 F internal temp. Bottom thumps well.

I let the boule rest/cool for about 90 minutes covered with just a paper towel. Then it was placed in a 1 gallon zipper seal plastic bag, in which it barely fit.   I hope to resist the temptation to try some  until 24 hours after baking.







idaveindy's picture

Feb. 8, 2022.  85th bake.

This is my 5th bake based on Denisa's 100% rye recipe.

4th submission to the Rye Community bake.

3rd time with home-milled rye flour (227 grams), but also has the last of my store-bought Malsena stone-ground whole rye from Lithuania (250 grams).

Previous bakes in this series:

... Formula to be added later ..


At beginning of final proof.  Pan was greased with Crisco and dusted with cornmeal


I remembered to wet the top prior to adding brown sesame seeds.


Well, the water wasn't enough to get all the sesame seeds to stick.






Nice crumb. And tastes good.



idaveindy's picture

Feb. 4, 2022. 84th bake.


This is my 4th bake based on Denisa's 100% rye recipe.

3rd submission to the Rye Community bake.

2nd time with home-milled rye flour.

Previous bakes in this series:




I forgot to wet the top of the loaf to get the seeds to stick. Most fell off when de-panning and when wrapping and unwrapping the towel. Paper plate is 9" in diameter.




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