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Author Topic: Value Added bread  (Read 28572 times)

Offline droverjess

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Re: Value Added bread
« Reply #60 on: March 31, 2013, 09:06:05 am »
Latest ones made Friday based on your recipe chookie.
This time 165 g mixed seeds and 420 flour etc.
ended up with 70g malt/ treacle by accident and still fine.
So sticky used two bread scrapers to fold and ease into seeds then quick roll and into tins.
( And in last minute of kneading a Heaped teaspoon sour cream and squeeze of lemon juice.)




Edited for typo
« Last Edit: March 31, 2013, 10:01:39 am by Droverjess »
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Offline achookwoman

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Re: Value Added bread
« Reply #61 on: March 31, 2013, 09:54:55 am »
DJ, these certainly look good.  a local shop makes some that look like this and they charge $ 12 a loaf.    I have been thinking about your bread and it is very similar to some I used to make but added Nigella seeds.  Some people call them Black cumin seeds,  I think. .  I would make up a mix and add some to the bread and roll the bread in the mix before baking.  I will see if I can find the recipe. 
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Offline cookie1

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Re: Value Added bread
« Reply #62 on: March 31, 2013, 01:03:01 pm »
They look lovely DJ.
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Offline Persistenttiger

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Re: Value Added bread
« Reply #63 on: March 31, 2013, 10:45:43 pm »
Wow, they look awesome!
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Offline droverjess

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Re: Value Added bread
« Reply #64 on: January 21, 2014, 10:04:41 pm »
Made this today.

Got the quantity of water slightly wrong after cooking quinoa and oats, and soaking linseed and malted rye flakes and adding psyllium husk.
Had to add extra flour and still it was a really loose mix ...
Used 30g fresh yeast.

After first rise



Poured into the tin



And baked... Oops..





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Offline judydawn

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Re: Value Added bread
« Reply #65 on: January 21, 2014, 10:06:13 pm »
How does it taste though DJ, that's the main thing  ;D
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Offline cookie1

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Re: Value Added bread
« Reply #66 on: January 22, 2014, 07:39:14 am »
My DH would love the bit that flowed over DJ. It looks very tasty.
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Offline achookwoman

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Re: Value Added bread
« Reply #67 on: January 22, 2014, 09:07:24 am »
DJ,  love the OOPS bit.  You do need to compensate for the wetness of the grains.  I just add more flour while it is kneading. How did it taste ?
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Offline droverjess

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Re: Value Added bread
« Reply #68 on: January 22, 2014, 02:41:08 pm »
It tasted good. Our visitor likes it  ;D
It has a strange damp spongy consistency.... But was fully cooked to 200F.
A one off for sure and very healthy!
Went well with the marmalade today for breakfast!!!
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Offline achookwoman

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Re: Value Added bread
« Reply #69 on: January 22, 2014, 07:12:40 pm »
DJ,  shouldn't  have the texture you described .  May be the amount of fresh yeast.  Also,  from the photo,  still too much water. 
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Offline droverjess

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Re: Value Added bread
« Reply #70 on: January 22, 2014, 09:58:45 pm »
Thanks chookie.. I knew it had too much water, but did best I could.... And it will all be eaten so that's ok!
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Offline Denzelmum

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Re: Value Added bread
« Reply #71 on: February 25, 2014, 08:18:12 am »
Made this today - my mixed are 60g leftover cooked quinoa, 5g psylium husk, 10g chia and 80g oat.  The flour 1:3 of wholemeal and white bread flour.  Took me close to two hours for first rise, top it with white and black sesame seed plus sunflower seed.   Yum!
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Offline achookwoman

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Re: Value Added bread
« Reply #72 on: February 25, 2014, 11:44:04 am »
Denzelmum,  sounds good to me. 
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Offline cookie1

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Re: Value Added bread
« Reply #73 on: February 25, 2014, 11:55:22 am »
The loaf looks great.
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Offline Denzelmum

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Re: Value Added bread
« Reply #74 on: February 25, 2014, 10:41:16 pm »
Thank you Cookie and Chookie - next time will try to do it in the tin.
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