Isand66's blog

I wanted to make a fairly simple bread good for grilling now that the nice weather has finally arrived.  I decided to use up some of my fresh milled Durum and Sprouted Durum flours along with some European style KAF, cracked wheat and a little maple flavored balsamic vinegar to add a nice sweet after note.

I was actually surprised on how much I could taste the maple flavored balsamic as usually I barely notice it, but my taste testing panel at work didn't seem to mind or notice.

 This is the second loaf I made last night after my Buttermilk Porridge Bread.  I have to say, even though I didn't use a rye starter but rather my everyday AP starter this came out excellent.  You can really taste the Guinness and onions in this one.  The only thing I might change for next time is to add some caraway seeds.

I brought one of the loaves into my office and everyone seemed to love it and several people requested a loaf for themselves next time :).

If you are looking for a nice Jewish type rye than this one won't let you down.

I've been busy traveling for work this past month and have not had a lot of time for baking, but  finally I had a chance to bake again.

I used my usual procedure to make a porridge bread but decided to use buttermilk instead of milk or water in the porridge.  I also used some freshly ground durum flour, sprouted durum and some Harvest Grain Mix from KAF which includes whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).  The end result is a tangy, hearty loaf with a wonderful moist crumb.

I'm a little late for a St. Paddy's day bread, but I do have to say this one is worth the wait.  The combination of Guinness, polenta with mixed whole grain flakes as a porridge and potatoes created a wonderfully moist and flavorful loaf.  I threw in some freshly sprouted and ground whole wheat flour just for good measure.  If you have not tried a porridge bread yet, than all I can say is you don't know what you are missing!

 I made this loaf before I left for my trip to China but didn't have a chance to post it until now.  It used freshly ground sprouted Durum flour and freshly ground & sprouted Whole Wheat flour along with some KAF high protein Sir Lancelot flour.

This bread turned out as good as I could have hoped for with the only thing I would change being to use a higher percentage of the sprouted flours.  It had a nice earthy flavor from the sprouted flour combo with a mildly open crumb.

 This is my first bake after returning from a nice 10 day excursion to China and Taiwan for business.  My starter is not in a good mood right now so instant yeast was in order.

I decided to use some of the freshly sprouted whole wheat and durum flour that I had prepared before I left for my trip.  I used 81% sprouted flour in this bake along with a little bread flour to give it a little strength.

This is the most sour porridge bread I've made to date.  I think the 2 day rest in the fridge for the Einkorn and European Style flour starter may have contributed to it.

I used some pearled barley and Organic Six Grain Flakes from KAF for the porridge and added some cooked grits with cheddar cheese.  I didn't measure the cheese added to the grits but it wasn't a large amount.  Feel free to indulge.  I always make a lot more grits than needed and eat them with dinner or breakfast later on.

    This was supposed to be a Sprouted Durum loaf but I have not had time to do any sprouting lately.  I pulled out my mill and in went the durum berries and out came fresh Durum flour.  My mill does have its limitation so I have not been doing any sifting therefore the flour in this case was not as fine as store bought.

I decided to add some barley flour to try and get a little more nutty flavor and some egg yolks and butter to soften the crumb a bit.

 I have not had much time to post lately since I returned to work full time a two months ago, so this one is from a couple of weeks ago.

I wanted to make a hearty loaf and I decided to use some of the Angry Orchard Hard Cider I had on hand.  Normally I would create a soaker with the grains but this particular mix from KAF is fine to just add to the main dough ingredients as is.  The Harvest Grain mix contains whole oat berries, millet, rye flakes, sesame seeds, and sunflower seeds.

If you haven't tried making a porridge bread yet then what are you waiting for??  There is nothing else like it and if like a nice creamy soft crumb chock full of flavor than  you've come to the right place.

For this version I used some French type flour from KAF, Potato flour, along with some fine Rye flour I had left over from my Rye Book testing.  I added some Durum flour as well since I love the nutty flavor it imparts and for good measure some shaved Asiago and Parmesan cheese.