Sourdough Bread with flaxseed meal and chia seeds
Sourdough Bread in 3 parts.
Part 1 - About Sourdough What is Sourdough bread and how does it compare to commercially made or yeast bread
Part 2 - A Tale of Two Starters 100% Whole Wheat Starter and White Starter
The top loaf is 100% whole wheat sourdough "Broom Bread". It's called Broom Bread because it has flax seeds, oat bran and whole wheat, therefore it's high in fiber and cleans you out. The Second loaf in the top photo is whole wheat sourdough potato, rosemary and garlic bread. Just say YUM! I won't post the bread pictures daily, but whenever I think it's something that I think others would like...but I do like the title of the post. The Bread recipes came from the cookbook:
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Cutting into the Broom Bread. Pretty light for a whole grain bread.
Breakfast: Toasted Homemade Bread, homegrown tomatoes, avocados and basil, and oil free garlic mayo
Saag Paneer
Indian Dish with Spinach and Fresh Cheese (Tofu)
Busy Day Baking Bread, including Oat Broom Bread, Two kinds of wheat and Multigrain Straun
SOURDOUGH BREAD WITH GROUND FLAX SEED (BREAD ON THE RIGHT ABOVE IS WHOLE WHEAT ATTA)
Indian Dish with Spinach and Fresh Cheese (Tofu)
YUM!!!!
ReplyDeleteAs the recipient, I concur! It was as yummy as it looks!
ReplyDeleteI have to say I LOVE your bread. I make it all kinds of ways - my favorite is with about 8 minced garlic cloves thrown in. I also use a bread maker for the kneading part and it works like a charm!
ReplyDeleteI LOVE your bread and add all sorts of things to it. My favorite is to add about 8 cloves of minced garlic to it with a couple tbsp of hemp seed - awesome! I use the whole wheat white flour and I also use a bread maker for the kneading part. My favorite bread in the world!
ReplyDeleteThanks Laura. I would love to hear what you use as well as the minced garlic and hemp seed. My bread is tasting so good these days my brother wants me to sell it. I've also been putting poppy seeds on the top right before baking. I take the preheated pan out of the oven, put the dough in, spray it with a mist of water and sprinkle on the poppy seeds (or chia seeds). Cover the pan and bake as usual. I don't know what's happening to my starter, but the bread tastes better now than it ever did. Perhaps moving to the beach has changed the starter....they say San Francisco breads are unique because of the ocean so maybe mine as well?
ReplyDelete