"Trail mix bread"?
I don't know what to call this, but this is what I'm making today as a result of being scolded re: fiber. This is after the first kneading, just because I thought it looked kind of cool...
This is:
300 gm flour, consisting of about 120 gm KABF, 100 gm KAWWF, and the rest of the solids were 2 tbl flax seed and a handful of trail mix ground to a powder in the blender: walnut, almond, soybean, pepitas. And a little spelt flour, about 2 tbl. I added 8 gm rapid yeast and 8 gm salt. I used about 210 gm water (started with 198 but it seemed too dry). It kneaded better than I expected and got a little bit stretchy. Time will tell, but the ball looked so grain-ful & healthy I wanted to share :-) Hmm...looking at what I just wrote, I oversalted :-( I plan to give this a 4 hour rise...here's hoping!
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This was a real hit! It had a fairly soft crumb and a nutty flavor. I forgot to put my cast iron pan in for steaming during preheat, so a cold pan with water went it when baking started-don't think it produced a lot of steam so the crust was a bit softer to me. The rise wasn't great, but I was going for more of a batard shape and this was only 300 gm total of flour.
The crumb:
Slices with chicken salad-see they are smallish but a good size for dinner:
OK, so whats KABF AND KAWWF... qahtan
King Authur Bread Flour and King Aurthur Whole Wheat Flour
Thanks,,,,, qahtan