Today's bake: EINKORN BROT +
Source: Created by the Bialys and Farmers Market Breads Class - BBGA
Notes:
- From TDW:800gr - 1 Pan(s) Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
- To TDW:2987gr - 2 Pans Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM & 1 Pan Pan Size: 15.75x4x4 In / 40.01x10.16x10.16 CM
Substitutions:
- From Sesame Seeds
- To Roughly chopped Hazelnuts (Roasted, Skinned) & Cherries -Red Tart (Dried)
Discussion: I wanted to revisit my last EINKORN BROT bake but with some different additions. Einkorn has a mild, nutty, slightly sweet flavor with a toasty essence. I wanted some additions that would complement those flavors so I selected hazel nuts and tart cherries. The Crust has a tender bite with a nice nutty roasted essence. The crumb is a soft, almost cake-like chew with a lightly sour, Frangelico flavor from the hazelnuts and smokey base that has little hints of the sweetness and tartness from the occasional bite of cherry. There wasn't the rise I'd expected but that was probably due to the added density of the nuts and cherries, but overall I am pleased with the outcome.
Make again? - Yes.
Changes/Recommendations: Since I didn't get the rise I expected I could probably increase the TDW by 2 times to fully fill the pans.
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Ratings:
Tony
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I haven’t had any Einkorn in a long time. When I next get grains I’ll order some. I have flaked and toasted it and made porridge breads with it. Wonderful flavor. I love nuts and dried cherries. I use pecans or almonds. Definitely going to try your combo. Wonder why it didn’t rise more. I’ll post when I try it. c