This bread is extremely wheaty and quite a bit of work. It all starts with wheat berries that you soak for 2-3 days, then throw them in the food processor until they're pulverized. The recipe didn't ask for it to be turned into a flour, so I just processed them until they were chunky. You then throw all of that in a bowl with some flour, molasses, two kinds of yeast, and the other standard ingredients. There were a few chunky seeds that turned up in the dough, but that's okay. Like yesterday's loaf, they add a lot of texture and taste.
As the last of the whole-wheat breads, these past two loaves were great to make. They required a lot of preparation but turned out to be some of the best whole-wheat breads because they actually tasted like real wheat. We're going to be moving on to rye breads after this, then barley breads, and then corn breads. So we got a few crazy things down the pipeline.
No comments:
Post a Comment