These little beauties are my first time of using Shipton Mills Finest No 1 white bread flour and Organic 100% wholemeal flour. The recipe produces a lovely soft centre with a slight crisp crust. Lovely when toasted under the grill and covered in local Berkeley Farm Dairy organic lightly salted butter. The recipe will make 2 x 1lb loaves or 1 x 2lb loaf.
Added by: Christopher Eddolls
Whilst making wholemeal loaves I have been experimenting with adding a couple of ladles of wheat sourdough starter to the mix, along with the usual dried active yeast. The sourdough starter enhances the flavour and helps things to rise a bit more. Adding the sourdough starter adds a bit of extra water to the recipe and so this version has added 100 grams of Dark Rye Flour to absorb that extra water and to add to the flavour. The addition of 100 grams of seeded white flour also helps lighten the texture. The following recipe aims to produce two moist and tasty loaves.
Added by: Peter Stevenson
Millet seed isn’t just for the birds, it also makes a delicious addition to sourdough wholemeal bread. My grandchildren love this bread as it breaks easily into pieces that they can snack on while waiting for dinner! It goes well with cheese and olives, and the millet seeds add a bit of a crunch to the texture. Sourdough starter is so good for flavour and the slow fermentation helps to break down gluten, so it’s great for those with gluten sensitivity. I love to use the more traditional varieties of wheat flour to make this bread as the nutritional value is enhanced as well as great flavour. Sometimes I substitute about 20% of the wheat flour with spelt or rye. It’s a bit more crumbly but my family love it with cheese. I use the sour dough starter in my bread maker, and check on the consistency as the dough is mixing. I always add some dried yeast as it gives a better rise in the bread maker, but if making by hand then I just use the sour dough starter for the rise.
Added by: Rachel Verheul
In the interests of taste and timesaving I made these loaves, 4 small, with buttermilk and bulk proofed overnight. The hydration of this bread is higher than normal to make a lighter loaf. Try adding sesame seeds prior to baking. Gorgeous.
Added by: Doughtastic - Graham
Using Stoneground Canadian Wholemeal and unbleached no.4 this bread is both Rich and deep flavours.
Added by: Jasonserpent
A warming spiced bread for the winter. Perfect for an alternative Christmas bread. Perfect with cooked meats or strong cheese. Use squash instead if pumpkins cannot be sourced. An easy bread to make, be careful when adding water as the pumpkin puree maybe moist.
Added by: Stoat Dough
This loaf is about the simplest, most delicious wholemeal seeded loaf you can make. Based on Doris Grant’s no-knead recipe, the added seeds add great flavour and texture and actually seem to assist the rising dough’s stability. The dough mix should be too wet to knead by hand, but surprisingly if you get the water content right (depending on the flour used you may need to add a little more than shown in the recipe), just mixing the ingredients with a wooden spoon or Danish whisk and folding onto itself a few times, you will still get a reasonably open crumb. (Certainly not as dense as you might imagine for a cake-like dough with a short in-tin proofing.)
Added by: 2ncook
Soda bread made like this doesn`t dry out as it does in an oven so the outside stays soft rather than having a crust. It is lovely and soft, and cake like in texture. It`s very quick to make and doesn`t use as much energy as using an oven,and keeps quite well. Soda bread rises better with pastry flour than strong flour and has a better texture because it has less Gluten.
Added by: susan.holme@aol
Tags: Soda Bread
This is positively the easiest and most tasty Spelt bread recipe I have come across. Turns out perfectly every time and has become an often requested favourite of my clients. It takes next to no prep time, keeps well and is fab for toasting too!
Added by: Claudia Lenz-Archer
Not at all common, but uncommonly good, especially as a sourdough. The one pictured I made in Tuscany and it has just emerged from the wood-fired oven, with a characteristic scorch. The base is local flavoursome flour, wholemeal stone-milled and biodynamic, and is a sourdough.
Added by: webmaster