This weekend I finally made a loaf of vollkornbrot, which I'd been planning to do for some time. It was a lot of fun, and let me try several things that I had not done before:
Today I decided to try my hand at a new recipe, a Whole Wheat Chipotle Black Bean bread. The idea for the recipe, along with the majority of the ingredient list, is taken from the Sourdough Home recipe. I tweaked a number of ingredients and amounts, but my main changes were to convert the recipe to all whole wheat flour and to change it from sourdough-leavened to commercial yeast-leavened. The first change was because I generally prefer whole wheat breads, while the second change was mainly to eliminate a po
I've been baking bread occasionally for several years, but it's only within the last year or so that I've started to become particularly interested in it. I've also shifted gradually to baking more and more with whole grains, until these days probably only 5% or so of the loaves I make use white flour. I've been wanting to purchase a grain mill for quite some time to use in my bread-baking, but kept putting off the purchase. I knew very little about mills, and wanted to be sure that I researched my decision thoroughly. In addition, I'm a serious tightwad and mills ar
A few weeks ago, I finally got a copy of Peter Reinhart's Whole Grain Breads. While I've read the book (most of it several times), I hadn't actually tried any of his recipes until this weekend. Yesterday and today, I made the Whole Wheat Sandwich Bread (his basic formula) for sandwiches next week and a modified version of his German-Style Transitional Many Seed Bread to have with dinner. Both came out great, but since the many seed bread was the more interesting to me, that's what I decided to write about.
This was something of an unusual weekend in bread-baking for me in that I made two recipes that were fairly experimental. I just posted my experience with this week's sandwich bread, a 100% sprouted wheat bread. My dinner bread this week was the German Sourdough Rye recipe from Laurel's Kitchen Bread Book. I had not originally planned to make this, but got both whole wheat and rye sourdough starters going this past week and just couldn't resist trying one out. I was leaning toward this recipe for my first attempt, and
Almost every weekend, I make one loaf of what I think of as "sandwich bread". As you might expect from this nomenclature, this is the loaf that I'll be using for sandwiches in the coming week. I generally pick recipes that are reliable, fairly plain, and light enough to make a good sandwich (admittedly, I like dense breads, so I might be less strict about this last criterion than many of you). My more experimental recipes, or those including fruit or nuts or lots of herbs or other goodies, or those that are just extremely dense, fall under what I think of as my "dinner bre
