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Spelt , rye and wholemeal loaf
Do any of you home bakers have a really good, tried and tested recipe for bread made with all three? I want J. to recreate some wonderful bread we ate on holiday. Janet UK |
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Spelt , rye and wholemeal loaf
On 6/26/2015 7:33 AM, Janet wrote:
> > > Do any of you home bakers have a really good, tried and tested recipe > for bread made with all three? I want J. to recreate some wonderful > bread we ate on holiday. > > Janet UK > Bake it with plenty of arsenic and finish every last crumb, you hateful bitch! |
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Spelt , rye and wholemeal loaf
On 26/06/2015 7:33 AM, Janet wrote:
> > > Do any of you home bakers have a really good, tried and tested recipe > for bread made with all three? I want J. to recreate some wonderful > bread we ate on holiday. > > Janet UK > Please describe the loaf. Was it one of those enormous miches of Poilne type? Graham -- |
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Spelt , rye and wholemeal loaf
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Spelt , rye and wholemeal loaf
On Fri, 26 Jun 2015 23:23:30 +0100, Janet > wrote:
>In article >, says... >> >> On 26/06/2015 7:33 AM, Janet wrote: >> > >> > Do any of you home bakers have a really good, tried and tested recipe >> > for bread made with all three? I want J. to recreate some wonderful >> > bread we ate on holiday. >> > >> > Janet UK >> > >> Please describe the loaf. Was it one of those enormous miches of Poilne >> type? >> Graham > > No, it was rectangular, made in a loaf tin; dark brown, quite dense >and heavy and sour. With grains in. Wonderful with butter and honey. Sounds like it was a sourdough? If you find the recipe, please post it to RFC, thanks. |
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Spelt , rye and wholemeal loaf
On 26/06/2015 4:23 PM, Janet wrote:
> In article >, says... >> >> On 26/06/2015 7:33 AM, Janet wrote: >>> >>> >>> Do any of you home bakers have a really good, tried and tested recipe >>> for bread made with all three? I want J. to recreate some wonderful >>> bread we ate on holiday. >>> >>> Janet UK >>> >> Please describe the loaf. Was it one of those enormous miches of Poilne >> type? >> Graham > > No, it was rectangular, made in a loaf tin; dark brown, quite dense > and heavy and sour. With grains in. Wonderful with butter and honey. > > Janet UK > > I made something similar a few weeks ago that was 70% rye flour and 30% WW flour using a mature and very active rye sourdough starter. The WW seemed to have little effect on the crumb and I think in future I'll make it with 60% rye. Are you interested in the original recipe that could easily be modified to include spelt.? Do you have a rye SD starter? I was given some by the baking instructor at the course I took at the local tech college. He didn't use specific amounts to make it but you take, say, 25g of dark rye flour and mix with water to a thick porridge consistency (about 18g water). After 2 days, discard half and add more flour and water. Repeat daily for a week and you should have a usable starter. Graham -- |
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Spelt , rye and wholemeal loaf
On 27/06/2015 6:15 PM, Janet wrote:
> In article >, says... >> >> On 26/06/2015 4:23 PM, Janet wrote: >>> In article >, says... >>>> >>>> On 26/06/2015 7:33 AM, Janet wrote: >>>>> >>>>> >>>>> Do any of you home bakers have a really good, tried and tested recipe >>>>> for bread made with all three? I want J. to recreate some wonderful >>>>> bread we ate on holiday. >>>>> >>>>> Janet UK >>>>> >>>> Please describe the loaf. Was it one of those enormous miches of Poilne >>>> type? >>>> Graham >>> >>> No, it was rectangular, made in a loaf tin; dark brown, quite dense >>> and heavy and sour. With grains in. Wonderful with butter and honey. >>> >>> Janet UK >>> >>> >> I made something similar a few weeks ago that was 70% rye flour and 30% >> WW flour using a mature and very active rye sourdough starter. The WW >> seemed to have little effect on the crumb and I think in future I'll >> make it with 60% rye. Are you interested in the original recipe that >> could easily be modified to include spelt.? > > Yes please >> >> Do you have a rye SD starter? I was given some by the baking instructor >> at the course I took at the local tech college. He didn't use specific >> amounts to make it but you take, say, 25g of dark rye flour and mix with >> water to a thick porridge consistency (about 18g water). After 2 days, >> discard half and add more flour and water. Repeat daily for a week and >> you should have a usable starter. >> Graham > > Thanks very much.. passing this to J who does the breadmaking > > Janet UK > > Please e-mail me at painaulevainatshawdotca. I've written out the recipe but don't want to post it here. Graham -- |
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