Seven Delights Bread

A whole laundry list of seeds - millet, sunflower seeds, flax seeds, spelt berries and more - goes into this 80/20 wheat/rye bread, including buckwheat, which I had never used before. Out came two very flavorful and fluffy breads after only around 3 hours on baking day (plus 12 hours soaking).

Rye 100%er

A week after I made a 100% wheat bread I felt like making a 100% rye bread. It's made from only rye flour, water, yeast and salt. And - as most of my breads - is made with sourdough.

Whole Grain Wheat Bread

This bread is interesting because of how it's made. Only one type of flour is used - whole grain wheat flour - but there is a lot of fermentation and interesting preparation steps going on. Sourdough, poolish and a flour soaker all ferment over night. And there is a total of 4 1/2 hours of fermentation time even on baking day.