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.

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.