Carrot with Coriander & Dark Beer with Treacle bread
I am fairly new to baking my own bread, and currently use reasonably basic yeasted recipes, as I haven't yet progressed to making my own sourdoughs.
I like mixing flours, but normally use a base of high protein (14.8%) Canadian White Wheat Flour, which I'm able to buy from my local supermarket, in fact it's the supermarket's own brand. I normally mix it with varying amounts of either Spelt, Rye or Multigrain flours I have also tried various liquid ingredients, such as cultured Buttermilk, Beer and now Carrot juice. in order to create some different flavours.
I thought I'd post a few pictures of my latest attempts. Firstly a Carrot & Coriander loaf and then the Beer & Treacle loaf.
The recipes for both use the same basic bread recipe, with only the liquids changed out, and in the case of the Carrot loaf, the addition of Coriander to the base ingredients.
Not sure what the measurements will be in Cups etc, as being in the UK I measure all my ingredients by weight, and or tsp & tbls
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The recipes for these two loafs are as follows:
Carrot & Coriander Loaf
300g Canadian Wheat flour
100g Wholemeal Spelt flour
100g Wholemeal Rye Flour
320g (mls) Organic Carrot Juice
50g (mls) Olive Oil
15g Sugar
10g Salt
10g Instant yeast
1tsp dried Coriander Leaf
1tsp ground Coriander (seed)
Dark Beer & Treacle Loaf
As above, with 100g Multigrain flour instead of the 100g Rye, minus the 2 tsp of Coriander, but with the addition of 2tbls of Treacle, and 320g (mls) of a Dark Porter in place of the Carrot Juice.
On both recipes, I mixed all the flour, sugar and liquid ingredients, and let them autolyse overnight, before adding the salt & yeast the following morning. The dough was then kneaded, and allowed to prove, before shaping, and then given a second prove and then baked in an 8in Springform cake tin at around 180 to 200c for 35 to 40 minutes.
Comments
Now I have t get a juicer! Carrot juice in bread must make it naturally sweeter and perfect to compensate for the sometimes bitterness in whole grains. Love both of these hearty, healthy breads. Well Done and
Happy Baking
They both look amazing. You have kindred spirits here in dabrownman (wholegrain master) and a_warming_trend (queen of experimental additions).
10g of yeast is at least 5x more than I've ever used in a 500g flour recipe, does it proof in about 20 minutes?!
I wouldn't worry about cups, we mostly like grams around here, even the yanks and transplanted brits. :)
Thank you both for the kind comments, they're appreciated. No need for the juicer, unless you intend to put it to a more widespread use Dabrownman, which I'm sure you can. I used bottled organic juice from the supermarket, and it was just fine. Next time I think I will up the Coriander level, especially the ground variety, as the citrusy edge from the ground seed is very faint, and I think it needs to be more pronounced.
The Beer bread turned out much better than I expected, a bit malty, and just a subtle hint of Burnt/Roast flavour, with the Dark Porter & Treacle. The top crust was Crisp & Chewy at the same time, and the crumb, soft and chewy. Bought plenty of Beer, as I didn't know how much I was going to make, now I have a few bottles left over.......wonder what I'll do with those? ;-)
Greenbriel, most of the recipes I've seen for basic bread use 7 to 10g of yeast, and apart from a few attempts at 'No Knead' bread, I've never used long proving times yet....Really need to get into making Sourdough.
Depending on the temperature at home (it's cold this time of the year in the UK), these normally take between 1 & 2 hours to prove, but this Carrot & Coriander had an initial prove of just over an hour, and a final prove, after shaping of an hour. It was just about ready, when I tested it before baking.
I take it if you're using 2g of yeast or less, your proving overnight or for several hours, either in the fridge or on a cool counter top?
I've only recently (last couple/few months) broken out of my routine of baking Forkish FWSY (fantastic book, IMO) same day or overnight recipes in a dutch oven, so trying different things now, including SD recipes (mostly baguettes).
For 500g flour, the Forkish same day bread is 1/2tsp with about a 5 hour room temp. rise. The overnight is about 1/8tsp with an overnight room temp. rise. My room temp is 68-72º.
Generally the opinion is that a longer, slower rise, possibly refrigerated, will produce a more complex flavour (I reverted to my roots for you with that spelling :). I was encouraged to try sourdough bakes when I first delurked on this board, and am very glad I did. Get that starter started!
Looking forward to your ongoing experiments!
Best,
-Gabe