Sunday, 20 June 2010
I love our multigrain bread. In fact, it is my choice for sandwiches and toast. But with the price and general unavailability of rye flour, I’ve been fooling around with substitutions. Sometimes I’ve use a mixture of rice and rye flour, sometimes a mixture of corn and rice (and zero rye).
I’ve also been adding a little less yeast. It’s possible that I may have gone too far the other day.
Especially when you consider that because the bread has been turning out on the flat side for weeks now, I decided to make 2 loaves rather than the usual 3. The bread should have been insanely tall.
Was I mad? Was I upset? Well, let’s just say that I was having a lot of trouble with producing a smile to be my umbrella for the tears. Or something.
BUT. There is a silver lining in this dark cloud. (Oh please. Make me stop with this cutesy metaphor…).
[time passes as I go to wash lettuce for salad]
Okay. I’m fine now….
As I was shaping the bread (that granted, was on the slightly wet side), I suddenly decided to sprinkle it with oatmeal rather than sesame seeds.
What a good decision that was! The oatmeal lends a beautiful flavour. Slightly cinnamonish. And slightly toasty. So pleasing that it makes me forget that my bread is flat as a pancake.
Here is the recipe:
- recipes from OUR kitchen:
:: Multigrain Bread (in place of the rye flour, I used half corn flour and half rye flour)
:: bread index
:: more bread recipes
:: recipes index
I still don’t know quite what it was that I did wrong. Was it the shaping?? Or did I not let the shaped loaves rise enough before baking them. I do know that the dough wasn’t over-risen before being shaped.
What do you think?
Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:
Some people might think that the clotted cream in the photos for fully dressed scones (real food) didn’t look thick enough. And maybe they were right. Because we loved the scones so much, we had them again. And this time, we made added a little more goat’s cheese so that the “cream” was firmer. The flavour was just as stellar.
Hmmm, I wonder if this would be good slathered on flat multigrain bread….