Rye/Wheat Dark Beer Bread

Rye sourdough bread with cracked wheat soaked in dark beer, which gives the bread a nice color and - as always - full flavor. Main dough is 50/50 rye/wheat flour plus a lot of rye sourdough, which I always make from whole grain flour, so the final result is about 2:1 rye:wheat.

Spelt Sourdough Bread

Originally a 100% spelt bread I turned this recipe into a spelt/rye bread. Like the original it's made with spelt sourdough but I exchanged some of the spelt flour for rye flour; I simply like that better. Some of the spelt is prepared in a mash allowing the flour to bind and retain more water. Another one of Ketex' great recipes.

Dark Beer Rye Sourdough with Kamut

A rye sourdough bread made from 2:1 rye:wheat flour. Kamut flour and oat flakes were soaked in dark beer, which always add really good flavor to the bread. The two ends of the bread were twisted against each other, a technique I hadn't used before and makes for an interesting surface pattern.

Rye Bread with Spelt Berries

100% rye flour bread with sourdough and spelt berries to add a little crunch. Spelt has been very popular recently but most recipe I made before also have some - if not all - spelt flour as well. This is the first time spelt is add just like other grains usually are.

Wheat Sourdough

Just all purpose wheat flour and a few days of fermentation - 72 hours - make for a nice wheat bread. Goes especially well with sweet toppings like jam or Nutella, but also with more savory ones like prosciutto or cheese.

Sesame Bread

Finally a bread where sesame seeds are the star. I've made several recipes with sesame seeds, but they were usually either only decoration or in a soaker with a bunch of other seeds and grains. This one is a rye sourdough bread (60/40 rye and wheat flour) with sesame seeds as the only grain. OK, I cheated a little bit, the original recipe was a sesame seed/poopy seed bread, but since I don't like poppy seeds that much, I just replaced them all with sesame seeds. The result was awesome, a new family favorite.

Miller's Bread

A rye sourdough bread with several different seeds; most notably first time that I used amaranth, an ancient grain that was widely used in Mesoamerica; according to Wikipedia it provided up to 80% of the calories intake of the Aztecs.

Wheat Rolls

Ketex wrote a new recipe book, and of course I had to get it. Here is the first recipe I made from it, relatively simple bread rolls, but - man - they were good right out of the oven. Simplicity doesn't mean they are quick to make though. There are two 8+ hours resting periods, so it requires a little bit of planning.

Dark Beer Bread with Spelt Flakes

All the breads I made so far that contain beer were big successes. So I picked one that has beer in it as the first recipe I made from a new recipe book I got. The dark beer is actually used to prepare the sourdough as well as to soak spelt flakes.

I made a few modifications on the recipe. First and foremost: The recipe was for 4 breads, I reduced all amounts to make only one. I also changed some of the preparation to avoid moving the dough as much. And I left out the cheese used in the recipe as well, which was already a suggested modification.

Rye Bread with Wheat Sourdough

The last bread of 2014. Because my rye sourdough died and I had no time to start a new one before the holidays I modified  a recipe I had for a rye sourdough bread and replaced it with wheat sourdough - which I usually have a lot of around. A soaker of stale bread (altus) adds additional flavor.