Wheat Long-Bread

A wheat sourdough bread that could hardly be more basic: Water, flour, salt, that's it. OK, there is 0.1g of yeast in it, too, but since that is roughly 0.02% of the amount of flour I pretend it isn't there. Most of the recipes I made use rye sourdough so I was pleasantly surprised how tasty this bread is. It came out a little bit denser than most breads I have made, but that doesn't effect the pleasure of eating it. One of my favorite breads without seeds or grains.

Not an awesome name for this bread, but then I only translated the name from the original recipe. ;-)

Dark Beer Bread

After massive amounts of seeds and grains in last week's bread, this week is back to the basics. Water, flour, salt and yeast. Well not totally basic, beer is replacing the water in the main dough. This time it's dark beer again, but, different from the dark beer rye sourdough I made before, this one is mainly made from wheat flour, except for the sourdough, which is whole grain rye. Because of the high amount of wheat flour there are several resting periods, making the process a little more envolved timewise, but it's actually pretty easy to make.

Ketex' Multi-Grain Bread

I really felt like making a bread with some kind of seeds and I got lucky and found a recipe from my favorite source, Ketex, that I had apparently previously overlooked. It's a rye sourdough with almost all the grains and seeds I have around. Just what I needed. It's originally called 6-grain, but calls for a few things I can't get, so I replaced it with a 5-grain mix I got at a supermarket some time ago, making the total number of grains used difficult to determine. ;-)

Very nice crust and of course tons of flavor from all those grains and seeds.