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The original post for this bread credits Varda for requesting a recipe for it. The poster (whom I neglected to record - sigh), found and adapted a recipe, and it was that formula I chose to prepare. It contains whole wheat, spelt, rye and BF, along with a scald of cornmeal. It employs a 4-hour levain and an overnight bulk ferment on the counter.

It's that time of year when I get a little too squash happy and buy more than I should, so naturally some of it had to be baked into bread. I used Sarah Owens' butternut squash and cherry recipe as a general formula to make one sweet and one savory loaf.

The sweet loaf used roasted butternut squash puree and dried cranberries (I would like to try it with the cherries; I just didn't have any on hand). I just love the color:

rushyama recently posted a beautiful semolina sesame levain.  Kismet, but that isn't what had me geared up for this bake.  It had already been earmarked as my next bake.

For this bread, a search of TFL yields one clear use of semolina coarse #1 way way back.  This specific bread in baguette form?  Only David Snyder seemed to make it.  Mixed by hand? Who knows, but probably not many if any. 

The recipe is one that incorporates sourdough with real dried fruit instead of a bunch of candied pretend fruit. I can't remember how I stumbled on this but it sounded very good to me and not having made fruitcake before, I didn't have preconceived notions so I was open to any idea.

Followed the recipe, except I used rye sourdough starter.

The beets came from our garden. The taste is superb, the crumb retains nice moisture.

I know, I know, I said I was going to create something new for homemade bread day. But I baked eight loaves of Buckwheat Cranberry bread (a variation on Buckwheat Cherry posted here) on Sunday, and have four dozen hamburger buns and ten loaves of beer poolish bread to make today and bake tomorrow, and I wanted to get my Christmas pudding done, so here it is.

This is an old recipe I've been using for many years. I like it for a couple of reasons:

This came out slightly flatter than i hoped, fermented a bit long and dough slightly slack, however was soft sweet and nutty to eat, will definately be using more einkorn it's yum and i like the golden colour, crust was thin and crispy

Inspired by another recipe I found on here, I prepared these loaves by hand using a mixture of FWSY and Hammelman's method,

Here's the formula