The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

This week's bake - Aroma bread

justkeepswimming's picture

This week's bake - Aroma bread

@hanseata 's Aroma bread has been on my "need to bake" list for a while, and it seemed like a good time to give it a try. I scaled it down to make 1 loaf. My version: 

340 gm home milled spelt

107 gm home milled rye

57 gm medium grind cornmeal

67 gm mix of pumpkin and sesame seeds, toasted1 Tbsp poppy seeds

7 gm fine sea salt

1/4 tsp instant yeast

475 gm water

Baked in a small pullman pan with the lid on at 425F for 30 min, then lid off for another 25 min, to internal temp of 201F. Cooled in the pan for 5 min, then onto a wire rack for about 5 hours. And as per the comments, after it cooled completely, it was wrapped in plastic wrap and set aside until the next day. 

I decided to not use soaked wheat berries for this one, mostly because I didn't remember to start soaking them in time. I couldn't find whole coriander for the bread spice blend, so I used about half as much ground coriander. Since I had never tried it, I figured "why not". I think it over powered the other 2 just a bit, will use less next time. Oh my, sooooo good! My husband loved it!! I can see there will be more seeded breads and rye breads in our future. Oh and random discovery: poppy seeds apparently are not unlike glitter that comes on some greeting cards - it's amazing how far they both get around, lol. 




Benito's picture

Love me a good seeded bread, your’s looks great JKS.


clazar123's picture

What spice/aromatic mix did you use?


idaveindy's picture

It's given in the linked post, as a starred footnote.  

I've been using it too -- toasting the whole seeds and then grinding.

justkeepswimming's picture

I tried the caraway and fennel seeds untoasted this time, but did put them through a coffee grinder we have dedicated for spices only. I'll try toasting them next time. The toasted (unsoaked) pumpkin and sunflower seeds with added poppy seeds are soooo good. 

JonJ's picture

What was the aroma like then? Any particular ingredient which contributed more to the taste?

justkeepswimming's picture

I'm not the best at describing aromas. The coriander came through the strongest, in both taste and smell. I'm sure I just used a bit too much. The rest was a tantalizing mix of the caraway, fennel, and freshly baked bread. 

If you decide to make this, I found it beneficial to read through the comments. There were several really useful tips. And I was glad I scaled everything to make only 1 loaf. It allowed me to refine the bread spice combination to our preferences for future use.