Using my home fermented miso I decided to try using it with a 100% whole wheat sourdough bread which I hadn’t tried before.
If you’re interested in making homemade miso here is the post where I started a new batch most recently with a link to the detailed post outlining how to make it from scratch.
Sweet Rye Bread for Bread Machines
Version 2.0.3
3 February 2022
(by troglodyte)
Introduction
This rye bread recipe is designed to yield a quick and easy Jewish deli style rye sandwich bread from a two-pound bread machine, such as the dual-paddle Zojirushi models. This recipe may be used with the delay timer if you follow the instructions. You can bake it in loaf pans in the oven, too.
Ingredients
First Ingredients:
Blogs are my favourite part of The Fresh Loaf. I'm delighted to participate in a community of knowledgeable bakers who inspire me. However, writing blogs is challenging because I need to think about "usability" from the readers' perspective. "Usability" means how easily an intended audience can process information to achieve their desired purpose. That purpose might be entertainment, education, or completing a procedure such as a recipe. We run into usability issues all the time when we're confused, lost, or frustrated by writing (or interfaces, or diagrams, etc.).
More baking with the red wheat this time i milled the wheat with my kenwood and the intention was to make it 50% with millers single origin white flour which is rated at 12% protein. i had already soaked and sprouted some of the red wheat a couple of days earlier to the Chit stage and it was my intention to add this to the mix too that was a 20% addition. i put the sprouts through the liquidiser, i did need to add a bit of water to ensure the sprouts kept falling to the blades as initially they were getting hung up on the sides of the container.
Rus Brot's Ukrainian Palyanitsa recipe
When I couldn't use my oven because it was baking German bread all day, I used the air fryer to make crusty bread for the first time. It turned out great and was fun too!
I buy organic whole hard red winter wheat, temper it with 2% water for 2 days, and stone grind with 3 passes through my electric mill. I add 2% fresh milled rye flour and 2% fresh milled fava bean flour. (The rye and fava flours do make a difference.)
I use a 6-liter, 4" deep plastic tub with a good lid as my dough trough.
In one end, I put 2.2% (baker's percentage) of salt in one end.
In the middle, I put my flour.
Should have made this one sooner. Benny has hit on something really lovely here with 100% WW Hokkaido milk breads, and the recipe is simply superb.
This bake was done by following his 2.0 version of the recipe as his later versions seemed to show that a small amount vital wheat gluten was a good thing.
I’ve never made hot cross buns before and have only had supermarket ones that I never liked. Having a new appreciation for candied peel I decided that I would try my hand at developing a formula for a sourdough 100% whole wheat version.
This year with CLAS! Will bring the treats to work tomorrow.
Here is the dough formula: https://fgbc.dk/2blk
For the filling I found milled and steamed poppy seeds here - Dampfmohn (pricey, but saves a trip to Germany to buy ready made filling, or saves lots of hard manual work with a pestle and mortar). So just boiled those with milk, honey, lemon zest and raisins the day before.
I made brioche buns and smaller loaves of sourdough recently. Smaller bakes are fun!
Instead of my usual braided loaves, the brioche with sourdough discard and Tangzhong were made into little buns (or pastries). These were not 2:1 or 3:2 (flour:butter) brioche; 50-70% butter versions. I used just 30% eggs, 30% butter which came out soft and buttery, thanks to the use of Tangzhong and Kamut. The second batch used 25% of each.
