This is an interesting bread made with both roasted sweet potatoes and roasted purple and red potatoes. I used freshly milled whole Durum flour along with some fresh milled whole wheat and a nice helping of olive oil.
The end result was a tasty bread with a nice sour tang. Of course the addition of the cheese didn't hurt either.
I love pecans and remembered the other day that I had some pecan meal left over just yelling at me to use it. What better use than in a new version of a porridge bread.
I also found some bulgar, cracked wheat, rye chops and malted wheat flakes to use in the porridge which smelled amazing while cooking.
I used some fresh milled spelt, durum, and rye along with some AP flour, potato flour and KAF French style flour.
I've made potato pretzel rolls before and they came out great. This time I used some fresh milled Durum flour and some fresh ricotta cheese in addition to some rye flour and 00 type flour to make them a little airy. I probably should have cut back the water around 50 grams but overall these came out real tasty.
I used some cheese and some sesame seeds for topping some of the rolls and traditional pretzel salts as well.
Time for a nice grilling and sandwich style bread. This one is fairly simple for my twisted mind...fresh milled Durum flour, Caputo 00 flour, AP flour in the levain and olive oil. I also used some white sesame seeds and smoked sesame seeds for the topping.
I used some Durum flour in the levain as well with the AP flour. I think the extra Durum really brought out the nutty flavor this style of flour brings to the party.
These rolls are healthy and tasty at the same time. I used a combination of milled flour and KAF flour with some cream cheese, and olive oil for softness along with my old faithful AP starter.
I think these could have used a little longer to proof but overall they came out great and are full of flavor with a nice sour dough bite as well.
If you haven't noticed by now I seem to like porridge breadas, so it's no surprise I made another one yesterday. My wife had some left-over caramelized onions from her Quesadillas she made last weekend and I had some left-over potatoes so the beginnings of a bread began to form.
I wanted to use some of my fresh milled Spelt flour for this one and I also added some freshly milled whole wheat and some Caputo 00 flour to round it out.
I love potatoes in bread and in any other form as well as pecans so I figured it was time to use both of them again in a bread.
I recently milled some fresh whole wheat flour and still had some freshly milled durum and sprouted durum flour left over from a little while ago. I decided to add some KAF high gluten flour to strengthen the dough a little and a little walnut oil just for good measure.
I had one more can of Guinness left so figured I might as well put it to good use. I finally had some time to mill some fresh flour especially after finding rye berries at Whole Foods again. For this loaf I milled some fresh whole rye, spelt and whole wheat flours.
I wanted to add a little sweetness to this loaf so decided to add some real maple syrup I bought last time I visited KAF in Vermont last year as well as some balsamic maple vinegar.
I have been trying to shed a few pounds gained over the long torturous winter so I have been trying to eat much healthier. Last week I bought some all natural cottage cheese from Whole Foods under the Nancy's Cottage Cheese brand. I usually buy Breakstones 2% which I enjoy but I have to say this all natural one tasted a lot different and has a strong sour taste to it. Not to my liking for eating, but perfect for a bread.
Bread number two I baked this week incorporated some of my ever-growing collection of dried cherries along with a small amount of shredded cheddar cheese and a multitude of tasty flours. I wanted to make a good healthy bread I could eat for breakfast and I think the end result fits the bill.
I used some of my freshly milled Durum flour in the stater and incorporated some KAF Oat flour, whole wheat, potato and European flour into the final dough. Some cracked wheat and rye chops were added to round out the whole grain aspect of this one.
