Rye Sourdough w/Roasted Cracked Wheat/Mill Grain loaves
These loaves are from http://www.northwestsourdough.wordpress.com. The recipes can be found on Teresa's Blog. The Mill Grain @100 was so delicous and disappeared so fast, lots of lovely grains, poppy seed, sesame seed, whole oat berries, millet, rye flakes, wheat flakes, flax and sunflower seeds, from KAflours, is the grains I used and they are just delicious, this time I made 2 loaves, still to warm to be sliced. I would like to try this mix in a JH formula for his mix grain loaves...whats a few extra grains!
The Rye Sourdough with Roasted Cracked Wheat, is my first attempt. I made 3 small loaves and had to slice into one as soon as it cooled. I cracked my wheat and it toasted up very nicely and smelled so good. The flavor is delicious without being bitter or sour, a lovely complex flavor with a sweetness of the wheat and little added soft chew with some larger pieces of the cracked wheat thoughout. I thought the loaves a little flattish looking but the crumb seemed nice for these small loaves.
Rye Sourdough with Roasted Cracked Wheat
2 large Mill Grain loaves and 3 Rye Sourdough loaves w/roasted cracked wheat
Crumb of Rye Soudough w/RCWheat
Added crumb of Mill Grain loaf
Sylvia
Comments
These beginning days of autumn are perfect for your wonderful combination of grains and seeds, Sylvia.
I bet they taste as lovely as they look!
It's always fun and tasty to try a new recipe.
Sylvia
...for home bakers who prefer sourdough. I discovered it about 3 years ago and visit it regularly. Definitely worth exploring. The blogger is working on a bread baking book.
http://northwestsourdough.wordpress.com/
Some really interesting flavor combinations you've wandered into, and the end result for both looks just great, Sylvia. I really like the idea of the toasted cracked wheat and rye sourdough combination. You're giving me ideas.
Larry
It's always refreshing for me to try a new recipe and NWS, Teresa is doing some new recipes using 100% hydration levains. I enjoyed making the cracked wheat and then toasting.
Sylvia
Thanks for pointing out this website, I will be taking a look at after work this morning.
And of course those loaves of yours are delightful!
I'm sure you'll enjoy the NWS website :)
Sylvia
They look fabulous, Sylvia! I like the pattern you scored and they came out nicely. Of course, Very nice crumb!!
Akiko
Thank you and keep up your good work on your breadbaking : )
Sylvia
Yummy Sylvia! those are a bunch of beautiful loaves! Lovely combination of seeds and cracked grains!! and the crumb on the mill grain loaf is exemplary.
Have you baked them in your WFO? I am struggling with the " disappear so fast" situation whenever i bake a multigtrain loaf, so i would love to have a bigger oven.
khalid
Fortunately when I bake several loaves there's usually plenty to go round. These loaves are a new bake for me so I haven't tried them in the wfo...usually save baking in the wfo for pizza days and then we can enjoy all temperatures of the oven and do multiple bakes/roasting for each phase of heat.
I stagger my loaves coming out of the refrigerater and that way I can bake several loaves one batch after another...that's when I feel like baking several loaves at once.
Sylvia
with your beautiful scoring. The breads look terrific in all ways. I also like the idea of rye with cracked wheat. Getting hungry here.
Glenn
I think I just get lucky most of the time on my scoring. I get it timed so close to my steaming and rushing the bread into the oven...I tend to just start slashing away and sometimes add little last minute slashes and yet it's one of those steps in baking I think is the most enjoyable. Lately I've been paying more attention to how deep or shallow I slash.
Sylvia
David
Sylvia
They look delicious, all of them, Sylvia! I'm especially intrigued by the mill grain loaf (mill grain@100 is a great name for a loaf!) and the photo of the crumb you posted. No wonder it disappeared so quickly! :)
for the very nice compliment : ) Mill Grain @ 100 is what Teresa from NWSourdough calls this bread..I like the name too!
Sylvia
What gorgeous loaves!! I want to try this one next.
B
Sylvia