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.

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.

Potato Bread

It's been a long time since I made a potato bread. Combined with rye sourdough, (whole grain) wheat poolish and an altus (stale bread) soaker this bread develops a rich flavor. Not very complicated to make also.

Multi-Seed Spelt Bread with Buttermilk

I made quite a few breads recently that can be done relatively quickly, but I believe nothing can beat this one: Done in well under 3 hours all in! There are a lot of seeds in grains in this bread making it very flavorful even without sourdough or longer fermentation times.

Rye Flake Bread

There are rye flakes inside the dough and all over the outside of this 80/20 wheat/rye bread. This is one of the "quick" recipes I found and can be made in only a few hours since there is no sourdough or poolish. The name of the original recipe was actually "Pumpkin Seed Bread", but since I replaced the pumpkin seeds on the outside with rye flakes I thought I'd also replace them in the name. It came out really well, good texture and flavor.