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I have finally managed a 100% wholemeal rye loaf using Mini's Favorite 100% Rye Ratio that I am not too unhappy about.

Two previous attempts were not bad taste-wise and both rose well in the proving, but one ended up having the dreaded flying top crust and being quite gummy and the other also gummy, even if slightly less than the first one.

The one pictured was made as follows:

Hi friends!

First, a heart felt thanks to Abe, Caroline, Clazar123, as well as multiple previous TFL members for sharing your methods! Especially the reminder about using the microwave with the light on. I did a test run (empty) and left a thermometer in there with the door slightly open and the light on. After 3 hours, the temp was holding at 76F, so that should work. 

This past winter I figured out my miscalculation on the salt content of my miso when I realized that I based the salt on the dry weight of the beans when in fact I needed to account on the hydrated weight.  This loaf achieves a nice mild yet distinct flavour of my homemade 1 year fermented red miso.  To balance the flavour I have added a small amount of my friend’s wild flower honey from their beehives.  Other than the addition of the honey, this is otherwise a lean bread since no fats were added.

Sharing this recipe for no yeast crumpets I developed and am quite proud of.

Thanks to Benito (https://www.thefreshloaf.com/node/72099/sourdough-fougasse#google_vignette) I tried it myself, and I was very happy with it.

I'm still baking somewhat, still struggling with energy levels, and more blood work is due (I hate needles).  As a mom of two active boys, I find myself alternating between cooking mac and cheese, homeschooling, and lots of "stop bugging your brother" moments. Thank goodness for coffee!

I had neglected my starter for a month or two (maybe 3?). I pulled it out the other day and it was NOT moldy! :) I took a small part of it that hadn't gone grey and now I  have about 150g in the fridge waiting anticipating a small loaf bake soon.

These were made with freshly ground soft white wheat Purple Straw grain berries which is a heritage grain. This is another unique and hard to find wheat berry from Barton Springs Mill. It is not really meant to be used in bread, but rather biscuits, pancakes, pizza etc. but I wanted to try some in rolls. From the site:

My best attempt yet in my quest to make the fluffiest, shreddiest healthy-ish whole grain imbued shokupan: this 20% Rye Shokupan.

Recipe is adapted from Benito's Mochi SD Hokkaido Milk Bread recipe, a great recipe - all props to benito.

Since my last two loaves were for family members I am low on bread again.  I toasted some walnuts and decided to combine it with pepitas (pumpkin seeds) for a loaf.  I love the flavor you get from the addition of nuts and seeds to bread.  For this loaf I baked it once the total rise was 140%.  I use an aliquot jar to measure this, a company called BillieOlive makes them.  I’ve doing testing of their aliquot jars for them and most recently, they made a new one that has markings to allow me to measure over 150% rise.  These are very useful.