Feb. 8, 2022. 85th bake.
This is my 5th bake based on Denisa's 100% rye recipe.
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
4th submission to the Rye Community bake.
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread
Sources: Adapted from Roxana Jullapat @ BBGA who adapted it from Clotilde Dusoulier @ Chocolate & Zucchini
To celebrate St. Valentine's day I made these delicious Sourdough Chocolatines. They have an intense chocolate taste while not being overly sweet. So far they have been a hit and make a nice addition to an espresso or coffee.
Recipe and process are below for those interested.
Very simple and tastes great
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There are a number of versions of this bread out there, but I was originally introduced to it by Danni's. For this bake, I wanted to use only Yeast Water for leavening. My YW was refreshed a couple weeks ago and has been resting in the refrigerator. Decided to give it a try without refreshing it.
Inspiration
I made a cranberry lemon kugelhopf two weeks in a row. I was very pleased with it so obviously I needed to blow it up with something crazy. I wondered whether I could make a kugelhopf with a citrus frangipane rolled inside it. And while I was at it, why not make it chocolate with hand-pulled espresso from my home-roasted Ethiopian Yirgacheffe coffee beans? And why not use lots of little currants instead of large cranberries?
Recipe
The recipe comprises two major parts: making the kugelhopf and making the citrus frangipane.
Dry:
1 cup wholegrain rye flour
1 cup semolina
2 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon ginger powder
2 teaspoons baking powder
Pinch of salt
Wet:
⅔ cup orange juice
1 tablespoon vanilla extract
½ teaspoon orange extract
½ cup apple sauce
½ cup almond butter
Add-ons:
Dried fruit (cranberries, raisins etc.) Diced, if necessary, up to ¾ cup
Nuts, chopped, up to ¾ cup
Here's another spiced loaf! On days when I feel like having a lil bit of rice, I usually make jeera, chicken or a simple biryani. Since I've already made a jeera (+cheese) loaf recently, I figured why not try making a bread version of biryani just to dip or drench the bread in some curry. :)
Today I baked a couple loaves of Hamelman's Oatmeal Bread with Cinnamon and Raisins. It was my third bake of this recipe. The only modification I made was, while I had used AP flour before, this time I used King Arthur Baking "Bread Flour." The higher-gluten flour was naturally a bit thirstier, and it ended up with a more open crumb. It was a bit chewier, but the flavor was unchanged.
Based on recipe from The Rye Baker
