January 15, 2014 - 11:50pm
Last two Bakes
Those are two bakes from Andew Whitley's book (Bread Matters): Whole grain rye, and Spelt bread. I've used Wheat instead of Rye for the whole grain rye.
The wholegrain rye was essentially a pumpernickel bread, but wheat instead of Rye. It is chewy, faintly sour, and very filling. I've eaten this bread with mayo and boiled eggs. Tuna with mayo works fine too. It is a good bread, that i may bake once or twice a year.
This is spelt bread, also from the same book. The raisin mush has added lovely sweet undertones. It is a 100% whole spelt sourdough , and i've milled my organic spelt grains for this. Talk about DELICIOUS! add some toasted walnuts, and this will be your best spelt ever.
Khalid
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tell your bread to smile before you shot that picture? Awesome, yet another great scoring from you. Got to improve my scoring skills...
Thanks, foodzeit :) i didn't notice the smile.
subbing the wheat for rye in pumpernickel - I like it. It has to be just as tasty as it is filling - it looks terrific and perfectly baked. I think you are right, the sweet with nuts in the spelt bread would also be very nice!
Happy baking Khalid
Wheat was mentioned in Whitle's book as a possible replacement of Rye. One thing i know for sure, DA, i won't be able consume this brick before months:) it is a meal in itself.
thanks my friend
Lovely lovely. They both look like extremely substantial breads.
The spelt was surprisingly light! But you are right about the whole grain SD.
Wow, beautiful scoring on the spelt bread! The whole rye (or wheat in this case) looks a lot like the breads made by Mestemacher (http://www.mestemacher-gmbh.com/product-line/organic-breads/natural-whole-rye-bread) that I used to buy at specialty food stores in NYC. I used to loved the taste and texture of the bread but coud never find a recipe for an equivalent online. Any chance you could post the formula here? I'd love to try making this at home.
Thanks!
Sruly
Thanks, Sruly. I'll send you a private message with the formula and procedures.
When you make it, use rye instead as wheat tends to be chewier and harder.
Your bread always looks so beautiful. The texture of the rye is so pretty, it looks almost like mother of pearl shimmering in the crumb.
Thanks, bakingmad
Umm, it is wheat. But thanks for the nice words.
Sorry, you did say enough times! I was too taken with the pretty crumb to concentrate on the words! I read, but my eyes keep getting drawn back to the picture and the words go straight over my head.
Hi Khalid,
Foodzeit's observation is great - smiling bread. I really like it!
I have a 100% Spelt loaf that I bake which people love that Juergen posted so I would love to know the formula for yours so I can bake it for my spelt lovers too. Can you share the formula please???
Thanks,
Janet
Thanks ,Janet
You'll love this bread, especially with freshly milled spelt. I'll pm you the recipe.
Thanks Khalid. I look forward to giving it a try.
Janet
Good Evening Khalid,
Today I baked this loaf but I tweaked the formula a bit to fit my usual baking routine and I added a couple of ingredients taken from Juergen's 100% spelt loaf.
I loved the texture change that the addition one the raisin mash added to the dough. Amazing how just a little bit of something added makes such a change. This dough was very extensible and a delight to work with in the morning when shaping. It held it's shape well while baking and now I am waiting to hear now it tasted from the people I gave it to. I know I will bake it again just because it made such a delightful dough to work with and I am already thinking up other fruits to use in the mash - like figs or dates or apricots or cranberries or cherries…..
Thank you for passing on the formula.
Take Care,
Janet
P.S. Just in case you are wondering I added 1% non diastatic malt; 2% butter and 3% honey.
Good! Was it baked in a pan, or on a stone?
All the best,
Khalid
One on the stone as a batard and the other in a pan. Both worked well :)
Great looking breads as always Khalid. You mention raisins for the Spelt bread...what exactly was the procedure you used? I have plenty of spelt grains to mill so I want to try this one if you can enlighten me with the formula and procedure. If you don't feel comfortable publishing it I understand, but maybe you can message it.
Thanks.
Ian
I've used raisin mush (soaked raisins blended Using a hand held blender). I'll pm you the recipe and directions.
Thanks, Ian!
Your breads look fabulous!
I have Whitley's book, 8 lbs of spelt flour, and some raisins in the pantry, so I just might make this bread this weekend! (Have to finish a couple loaves of Leader's Alpine Baguette first...).
Can you come over for a few minutes to do the scoring for me, though? :-)
Thanks, windischgirl
Bake more than the recipe's yield, you'll definitely love it.
all the best.
- as usual. Don't expect anything else from this baker! Pretty scoring, too.
Best wishes, Khalid!
Karin
Thank you, Karin
The passion with which Andew describes his recipes and procedures is really contagious. His approach, though, is very simple and efficient.
Best wishes to you too!
Where are Mickey's ears? lol!
;) nice pun, Mr.frost.