I was in the mood for a pretty simple but tasty bread so I threw this one together a day after my return from my business trip to Germany.
I used a mix of AP, freshly milled whole wheat and rye along with some rye chops and cracked wheat for added texture.
The addition of the olive oil helped soften the crumb a bit and the toasted onions added a nice subtle onion flavor.
I made a similar version of this bread over Thanksgiving but never had a chance to post it. I changed a few things including increasing the hydration and used walnuts instead of pecans. I wanted to really bring out the nutty flavor in this one and used barley flakes along with rolled oats for the porridge. The Greek Yogurt was added for a little extra sour edge and I find it adds a little extra creamy texture to the final loaf.
All in all this is one of my favorite breads I have come up with and made an excellent grilled ham and cheese sandwich :).
This is similar to a bake I did a little while ago but I changed things up a little. I used a much higher % of freshly milled whole wheat flour and a little less whole rye. I also used some pecan meal and cracked wheat and eliminated the onions.
I am not sure how much the pecan flavor really comes through but you can definitely taste some nuttiness for sure and it gave the crumb an interesting purple haze color similar to when adding walnuts.
This is a healthy and tasty loaf. The cream cheese really created a moist semi-open crumb.
I had just returned from a business trip in Vegas so I used my newly refreshed AP mother starter for this one and decided to add some dehydrated onions for some extra flavor.
I brought one loaf into work and it didn't last too long so I guess it was pretty good :).
Formula
I made a version of this bread in the summer and decided to bake it again with some modifications to bring to our friends house for Christmas dinner. I usually bring some type of rye bread to go with the Christmas ham and figured a nice moist porridge bread would do the trick.
I decided to add some beer which usually gives Rye a wonderful flavor and I also added some toasted onions to the second build of the starter to really enhance the onion flavor profile.
I haven't made a porridge bread in a while so sticking with my Durum kick I figured Polenta would go well Durum and used that along with some rolled oats and barley flakes in the porridge.
I made a starter with mostly Durum flour and added some 00 Caputo flour along with freshly milled Whole Wheat to the main flour mix.
The added fresh ricotta cheese added to the moist soft crumb.
I baked this one Miche style and the end result was a tasty hearty bread with a nice sour tang and moist crumb.
I had roasted some sweet potatoes and baby red potatoes the other night on the grill when cooking a marinated pork roast with using some of them in a bread. I thought they would pair well with some Durum flour and 00 Caputo flour and I was not mistaken.
This is a terrific sandwich bread and also works well mopping up sauce which I happily did with my wife's pasta and meatballs the other day. The crumb is a little tight but it was nice and soft and moist and tasted great.
It's been over a month since I had a chance to post. Between traveling to China for work and then going to NC for Thanksgiving time has been short.
Anyway, this bread was one I made after returning from China. It ended up very tasty with a nice nutty flavor from the freshly milled Durum flour combined with the freshly milled whole rye flour.
I incorporated some rye and durum into the two build starter and added some bread flour for some added strength.
I've been meaning to make a version of Dave Snyder's famous San Joaquin bread. I baked some baguettes last week using the modified formula below but without the onions and they tasted great. For this bake I decided to add some grilled onions and shape some batards.
I used KAF French style flour in place of the AP flour in the original formula and increased the amount of rye and whole wheat also using fresh milled rye and fresh milled sprouted whole wheat. I added some fresh milled Durum flour as well.
It finally feels like fall on Long Island with apple and pumpkin picking season in full gear, so what better bread to bake than a Cider loaf.
Unlike the original version I made earlier in the year here, this one uses apple cider instead of hard cider and I used a different assortment of flours. In the mix were French style, freshly milled whole rye, spelt and sprouted wheat.
