Hello and thanks from California, and delicious whole-grain spelt-wheat sourdough bread
Hi, everyone,
This is my first post, and I want to start by saying THANKS SO MUCH! to all the wonderful people on this web site for helping me to start baking great-tasting bread. What drew my attention first of all were the many cheerful and sensible posts by Mini Oven; and I soon found that I love rye bread. So thank you, Mini Oven!
Lately I've been baking my version of a wonderful recipe posted a few years ago by Bill Wraith. The original recipe is here, and I like to add 6 ounces of walnuts and omit the oil and part of the malt syrup. It really is so delicious that I eat it plain, not as a sandwich.
(For the one in my picture, I substituted a small amount of barley flour for some of the rye, but it didn't make any difference, so I won't do it again.)
Hi, footsore.
Welcome to TFL!
Yummy-looking bread!
David
Thanks, David.
A couple of days ago I baked the 80% Rye with Hot Rye Soaker from Hamelman that you posted about, and I think it will be ready to be tasted tonight ... with homemade walnut butter. Can't wait!
footsore
Rye isn't a very hard grain to love. Great looking walnut bread you got there! There is no rule that says we have to put stuff on our bread. (There is a unspoken rule that the knife should lie not far from such a tasty loaf.)
I got some spelt/dinkel berries begging me to be cooked up. I'll put them to soak while I feed my starter. Got a new rice washing bowl that works great for washing/soaking whole grains. :) Can't wait to find out what you think of the 80%!
Mini