I love making bread with durum flour and especially when I can mill it myself. Here is my most recent bake done for the current Community Bake.
I just ran out of Durum berries recently and was happy to find some at a reasonable price on Amazon. Usually the shipping charges to New York from other sites are astronomical, but since I was able to use Amazon Prime it was free.
I love adding Guinness to bread dough. It really adds a distinct flavor that is worth experiencing. It doesn't taste like beer so don't worry about that part.
I used some fresh ground whole wheat Ruby Red from Barton Springs Mill, freshly ground rye and freshly ground red corn flour. The cottage cheese doesn't add any flavor but does make the crumb softer.
This is the first bread I made using my new Ankarsrum mixer. My wife surprised me with it for a Hanukkah/Christmas present. I have been using the Bosch Universal for many years and loved it, but a while ago a piece on the base broke off and the bowl does not seat properly. There is no way to fix it other than buying a used one especially since they just updated the model recently.
I love using potatoes in bread. It gives the final product a nice soft and moist crumb. It is supposed to also prevent staling, but I usually freeze half or more so I have never tested that theory out. I've made this recipe before but this time I upped the amount of freshly ground spelt and reduced the amount of whole wheat. I was very happy with the end result. The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.
I love this bread. I've made this one many times and this is similar to my other version but I increased the amount of fresh whole wheat flour and used honey instead of maple syrup.
This has a similar flavor to a challah bread but has much more flavor from the whole grain porridge and combo of fresh milled durum and whole wheat flour. It's a great sandwich bread and makes amazing French Toast!
If finally feels like fall here on Long Island with temps in the low 50's today. Perfect weather for a hearty nut and cranberry bread. If you love nuts, this one is for you. You get nuts and cranberries in every bite.
Feel free to vary the flours and porridge ingredients and this one will still turn out a winner. I used yellow sweet potatoes but you can use any style you have on hand. I like to roast them until they are super soft and sweet when they are at their optimal flavor.
I love adding sweet potatoes to bread. I have to admit I thought I had roasted some purple sweet potatoes which I love to use to add that beautiful purple color to the bread. As it turns out I had roasted some red purple potatoes which are actually much tastier to eat by themselves. They don't add a lot of color but are do add a nice amount of moisture and spring to the crumb.
This bread is like a Challah on steroids ?. If you have not tried making a porridge bread yet, give this one a try and you won't be disappointed. It is full of flavor and pretty healthy to boot.
You can vary the porridge ingredients and it will still taste great and if you want to make it a little more decadent, use heavy cream instead of the milk in the porridge and use some in place of the water in the main dough as well.
