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Here's a photo of some whole rye and whole spelt small breads that I pulled from the oven this morning. They're made from approx. 50% high extraction wheat flour and 25% each of whole rye and whole spelt. The rye comes from a ripe sourdough. To shape them, I form the dough into a batard that I cut crosswise into eight or nine equal pieces. One of the "cut" sides are brushed with water and gently placed in a seed mix. They're flipped and put onto a pan. Delicious and filling, with a savory, "earthy" flavor.

I tried something different this weekend, Duivekater. I read about it a while ago in a newspaper and last year we visited the Open Air Museum and received a recipe. It is 'special occasian bread', with Germanic roots, alltough I found a link to the French Hugenotes as well.

The majority of us have tried different steaming techniques..professional steamers, ice cubes in the bottom of the oven, ice cubes in cast iron pan, spraying the loaves, spraying the oven walls, drip pans, pouring water into hot pans, pans with water heated during the preheat and combos of these techniques.

I've been baking various breads with seeds. When Lindy tried Hamelman's "Sourdough Seed Bread" it sounded so good. It has 92% bread and 8% rye flours and uses a white flour starter. I have a whole wheat starter so used JMonkey's version from the new TFL Handbook, the 'Three-Seed Sourdough Bread' which uses  80% white and 20% whole wheat flours. Both recipes use sunflower, sesame, and flaxseeds. My bread came out tasting very good. See node 10286. 

This is my first attempt at a Ciabatta bread.  The motherdough was aged 3 days under refrigeration before using.  The recipe came from NWSD site  I followed recipe up to the shaping!  I changed it to one I thought simpler and just as effective!  It must have tasted ok as my husband ate nearly half the loaf before I could get some photos...it was still slightly warm when sliced : (   the crumb had a nice creamy taste

I'm wanting to start working with whole grains more.  I'm going to be working up to the lovely 5 grain that gaaarp posted.

The bread I baked today was thrown together out of need for a sandwich bread for the week that would go well with ham, our choice of lunch meat.  It needed to be relatively soft with a soft crust, as that's my boyfriend's preference, and needed to be slightly sweet to complement the salty ham.  The other thing I wanted was some sort of higher fiber whole grain flour thrown in.

This weekend, I baked a couple sourdough baguettes and a bâtard using the mixing and fermentation methods described in the posts about Anis Bouabsa's baguettes. For these breads, I used 90% AP four, 5% WW and 5% rye. Interestingly enough, the flavor of the bâtard seemed much better to me.

There is not that much talk here about enriched sourdough breads so I thought I should try a writeup on a loaf od bread that I have been baking for the last 6 or 8 months every couple of weeks. The loaf is a kind of "Bran Sandwich" bread, a soft whiteish bread all leavend with sourdough starter. I have been making this mostly for my grandma who likes to eat hommemade bread but is not that big a fan of ryes and other "heavier" breads, she also is very fond of toasting and I feel that this bread is great for toasting!

Really just named after the windmill "De Vriendschap" where I buy the flour.

I started thursdaynight with the dough, finished sundaymorning. Great taste, good structure. It is gone before you know it.

Smakelijk!
Groeten,
Jw.