#whole wheat spelt bread

[morethansalad]

Savory Babka with Coriander, Basil, and Sour Cashew Cream (Vegan)

[strangerthingsnet]

Spelt and Whole Wheat Sourdough Bread

[braydonspringer]

Spelt and Whole Wheat Sourdough Bread

[jonathanpepe]

Spelt and Whole Wheat Sourdough Bread

[milkweedman]

Knit this square yesterday, the yellow is that little skein of handspun hampshire that I dyed in the second round of exhaust. I got pretty far on an acrylic garter stitch scrap blanket à few years ago, before realizing I hate acrylic and have less than no use for a blanket made of the stuff. But man, the squares looked really nice. This blanket is stockinette because I intended to practice flat colorwork, but I wish I'd just done garter stitch. I love how it looks a lot more. Anyway... the gray is some Jacob scrap. I like both sides, not sure which will be face up when I sew it on. I need to block a ton of them atm, just don't really enjoy it. (That is another benefit of garter stitch squares).

Also the bread. Just finished its first rise. It's a blend of bread flour, whole wheat, and rye. The rye was accidental, I was looking for either spelt or more whole wheat but it wasnt labeled and light in the basement was off, so I grabbed rye accidentally, and... eh. Also has toasted Pecans. Idk, all my bread is 'what if I tossed a bunch of random stuff in a bowl while having very thick brain fog ?' But it usually tastes pretty good.

Also, 3 rolags down. I'm taking a long time with them trying to get all the vm out, but I think it's actually working really well. We'll see.

[hempseeeeds]

Oat&Linseed Bread Mix

This is a dry Mix to create very dense Bread that somewhat resembles German style whole-grain rye-and-wheat-and-seeds breads in flavour and Texture.

It goes well as a Sandwich base for sliced Cheese such as young Gouda, or with Hummus, and can be reheated and Made nicely crispy in a bread slice Toaster, Up to a week after First baking it. It's also very filling, and while it's Not inherently gluten-free by Default, it can easily be Made gluten-free without changing any of the properties, by using certified-gluten-free Oats instead of "regular", unclean Oats, and being careful about the content of Spice Mixes.

The dry mixture keeps for months and is a good idea to have around for when you're going to bake Something unrelated, and want to get the most use out of having the oven on. Most people who have an electric oven in their kitchen/as Part of their electric stove, are aware that it's somewhat wasteful/inefficient to Run it Just for one meal, but Life is such that sometimes you DO want to bake a cake, or a pie, or a meat-roast, or oven-baked vegetables, or prepare convenience food such as frozen Pizza or IKEA balls, and it makes very little difference in Energy consumption if you Put in some oat buns at the Same time.

Get yourself one of those 10 Liter buckets that are made of thin-ish, cheap-ish food-safe plastic (Polypropylene) and come with a Lid of the same material that makes a watertight but not very pressure-stable Seal, and is stackable with other buckets of the Same size due to a lip/rim on the Lid. You can get them for free If you know who to ask, because they're the typical packaging that restaurant-quantities of Ketchup and Mayonnaise and Yoghurt and Cream and Applesauce and some types of Frying Fat come in, so most Small Restaurants both use them for internal storage of EVERYTHING, and discard several per week. (If you are neither a regular at a Restaurant, nor Friends or Family with a Restaurant worker, and/or If you are too shy to ask, you May be able to buy a suitable bucket that is filled with Popcorn, or one that is empty and meant to be filled with Dog chow or parrot seed or Chicken Feed Pellets, at a Feed Store where you can buy that Stuff by weight and bring your own Container.)

Then get your ingredients. You'll need 500g of thick-rolled Oats, 500g of Instant/thin-rolled Oats, 400g of coarsely-ground Linseed/flaxseed, 100g of Chia seeds, two teaspoonfuls of mild-curry-spice-mix, and three teaspoonfuls of sea salt. Throw all of these ingredients into your bucket, Close the Lid Well, and Mix thoroughly by shaking or turning the bucket over many times. Or alternatively, Mix thoroughly by stirring with a large spoon before closing the lid.

Variations include using all instant Oats instead of half-and-half, replacing Up to half of the Thick-rolled Oats with thick-rolled flakes of other grains such as wheat/spelt, replacing the Curry with another Spice mix (like a spicier Curry, or Tandoori, or paprika-and-chili, or Mediterranean Herbs, or Pumpkin-Spice), using really fancy pink Salt, or half a teaspoon of Potassium Chloride in addition to the three spoons of Salt, or adding some oily seeds, like de-hulled hempseeds or sunflower seeds, or pumpkinseeds, or chopped hazelnuts, or sesame, or a Combination of several different seeds/nuts, Up to total 200g (per 1kg of oat).

When you are ready to make oat buns alongside the other Thing you are going to bake, boil some water. Measure two Cups (500mL) of the dry mixture into a bowl, and add one Cup (250mL) of hot (boiling/almost-boiling) water. Mix thoroughly with a fork immediately after adding the water, then add a 2-3 tablespoons of Apple cider vinegar, and Mix thoroughly again. Then you can leave the mixture alone for a few minutes and do whatever needs to be done for the other Thing you're Baking, but it's important to Mix before it becomes hard to mix from the water being absorbed unevenly. Within 10 minutes or so, all the water will be absorbed into a VERY thick/Stiff dough, that is easiest to knead and shape If you get your Hand wet with water before touching it. The best shape for baking this bread is a round flat shape Like a thick Cookie roughly the size of an adult human's palm. Two Cups of dry mixture is enough for making about six of these buns, so you should divide the contents of the Bowl into six parts. If you Happen to have Silicone moulds for large Muffins or small pies, you can Just Put each Portion into one of those moulds and Press it flat (to a finger's width) with wet hands. If you don't have moulds available, shape the dough by Hand into flat palm-sized circles, and lay them on whatever nonstick surface (foil, ceramic, metal…)to bake on. Let the requirements of the other Thing you are baking, decide your Temperature for you. If the Heat is 180°C (356°F), then it's going to Take about 15 minutes to Bake the oat buns, and the hotter the Temperature, the shorter the time. They don't rise AT ALL, nor should they shrink unless they've been baking too Long. If you want to eat them right from the oven, you can Break them into pieces and Dip in Something. If you want to use them for Sandwiches, days later, you should use a serrated knife to cut the top and bottom halves apart.

[greencheekconure27]

Spelt + whole grain wheat flour sourdough starter smells completely different from my late rye+ white wheat flour one.

The rye starter smelled like banana bread and apples and a bit like beer.

This one smells strongly but not unpleasantly of overripe strawberries and...yoghurt?

Fascinating

[morcellement]

Got some snow end of last week - for the area we live in. The day it fell it was a tiny bit chaotic traffic wise (most people here are not used to drive in this condition) but nothing to wild. LO loves it - obviously. Especially as the last few days where cold and it stays. Probably it‘ll melt in the upcoming days. But we enjoy it while it lasts. Went to the local Christmas marketable had a lot of outdoor fun this weekend.

It seems I‘m getting the hang of baking American style sourdough bread. Very happy with my last attempt. The crumb isn’t as open as it’s supposed to be in a perfect loaf. But I have some whole wheat + whole spelt in there and as Germans we prefer a denser crumb anyway. Maybe I‘ll try backing it in a pot next time. But I‘m used to see what my bread does in the oven…we‘ll see.

[batboybisexualism]

Drop the bread recipe

it's the gochujang sourdough bread by foodgeek!!! I've made it so many times, it's so good 😭 I don't usually have spelt flour on hand so I use whatever whole grain flour I do have, usually a mix of buckwheat and whole wheat and/or rye.

[neuroticpantomime]

Bread help pls!

I did this chocolate-porter sourdough recipe a few weeks ago

Came out absolutely delicious, loved the concept. Wanted to do a version with a hazy IPA instead of a dark beer, ginger for black cocoa, spelt for whole wheat. Everything seemed to be going fine and I otherwise did the recipe as written. I calculated 42g of ginger would be 79% liquid, meaning 33g of liquid, so I reduced the beer used by 33g to keep things from getting too wet. Everything seemed to be going fine until today's baking...

Refed starter tonight, want to retry tomorrow, any advice? Look overproofed, underproofed? My pet theory is I let it rest at room temp after shaping for too long before resting in the fridge overnight; ginger is probably much more nutritious/stimulating for yeast than cocoa powder is. Really want to make this work, the smell and taste are fantastic!

Original porter/chocolate boule for comparison:

[werspinna]

Bold what your muse likes !

( repost, don’t reblog! )

Taste:  Sweet | Salty | Bitter | Umami | Sour | Chocolate | Bacon | Vegetables | Fruit | Berries | Carrots | Cake | Cookies | Pretzels | Pasta | Tomatoes* | Applesauce | Sauerkraut | Pickles | Olives | Potatoes | Ice Cream | Pineapple | Pineapple on pizza | Fish | Beef | Garlic | Spinach | Mushrooms | Cheese | Spelt Bread | Milk | Juice | Marmite | Beetroot | Anchovies | Gefilte Fish | Peppers | Whole wheat bread | Marshmallows | Mango | Broccoli | Peanut butter | Nutella | Mint and Chocolate | Cashew nuts | Tofu | Brussels sprouts | Grape | Chicken Wolf first ate Tomatoes at the spider Society and was from that moment on hooked: Tomatoesoup with herbs and fresh bread, Cherrytomatoes as a little snack, tomatoes with sheepcheese, oliveoil and basillicum, Tomatoepesto, still warm Foccacia with tomatoes, oregano and olives, sundried tomates as a snack... Wolf is a very simple person and if one wants a favour from her its easy to pay her back by just inviting her for a hot tomatoesoup with herbs, fresh bread and if one really wants to make her heart sing like a little bird, some cream as a treat. She is very sad that she will never be able to eat tomatoes in her world and time as it would be not only hundreds of years until tomatoes would be brought to europe but even more time for the kind of tomatoes she loves eating to be cultivated and grown. It makes her rather depressed so if she has the chance, she will indulge in her massive cravings of tomatoes without holding back.

Touch:  Soft | Rough | Smooth | Sticky | Slimy | Hot | Cold | Damp | Wet | Clammy | Coarse | Fur | Velvet | Silk | Lace | Hot metal | Cold metal | Paper | Plastic | Bubble wrap | Wool | Wood | Tree bark | Hot asphalt | Leaves | Wicker | Sand | Rocks | Rough rocks | Smooth rocks | Hair | Skin | Tight hugs | Gentle hugs | Lip kisses | Skin kisses | Holding hands | Rough touches | Gentle touches | Scratches | Bites | Sunlight | Light sheets | Thick blankets | Baggy clothes | Dried petals Due to the poxscars on her hands, Wolf is in general very icky when it comes to touching things with her bare hands as the scars easily can start to ache. This happens especially when what she is touching is cold. 

Scent:  Flowers | Sea water | Chocolate | Fish | Cooking onions | Cleaning products | Citrus | Lemons | Grapefruit | Oranges | Vinegar | Rain | Freshly cut grass | Wet dirt | Wood | Cologne | Perfume | Fire | Smoke | Gasoline | Tires | Paint | Chlorine | Pools | Fresh bread | Cooking bacon | New books | Coffee | Linen | Vanilla | Cinnamon | New car | Coconut | Sunscreen | Nail polish | Mint | Cigarette smoke | Leather

Sound:  Loud sounds | High pitched sounds | Low pitched sounds | Quiet sounds | Loud voices | Soft voices | High voices | Deep voices | Morning voice | Snoring | Rain on windows | Fire crackle | Crickets | Frogs | Typing on a keyboard | Horse hooves on gravel | High heels | Laughter | Deep laughter | Giggling | Purring | Dog bark | Howling | Car engine | Distant chatter | Bird chirps | Classical music | Pop music | Folk music | Rock music |Country music | Klezmer music | Violin | Piano | Frying food | Nails tapping Wolf beeing prone to migraines makes her very sensetive to sounds.That her senses had been increased by her mutation is in this manner not helping at all. She will flinch when she is screamed or yelled at and high pitched sounds will be able to trigger a migraine attack. When she is overstimulated or when she wants to go to sleep, Wolf usually stuffs her ears with wax.

Sight:  Red | Orange | Yellow | Green | Blue | Purple | Pink | Black | White | Silver | Gold | Shiny | Dull | Shapes | Orange lighting | Natural lighting | Seaside scenery | Forest scenery | Field scenery | Patterns | Clear skies | Cloudy skies | Night time | Day time | Sunrise | Sunset | Stain glass windows | Old buildings | Stone buildings | Wood cabins | Spring | Summer | Fall | Winter | Brick buildings | Moss | Flowers | Gardens | Hedge mazes |Corn mazes | Lakes | Rivers

Tagged By: Walter von der Vogelweide     Tagging: @alchemaxed​ @spinxeret​ @iobartach​ @goblinfire​ @wovendeath​​  @sickthem​​ @voltedblood​ @carnivorousfatality​ @the-rogue-dragon​ @h-osborn​  @books-and-right-hooks​ @kylo-wrecked​ @canoncompliance​ !    

[cheerfulnihilismqualitysuffering]

I made sourdough shokupan sweet rolls with ube, coconut, pecan, and vanilla-soaked raisins. I iced with cream cheese lemon icing - I used the zest rather than the juice because the sourdough already had slightly sour undertones, but the sugar, milk, and egg in the enriched dough balanced out the sourness.

My starter is fed with rye, whole wheat, and spelt, so these rolls were a bit nuttier and more dense than ones with plain white flour.

I loosely followed this recipe for sourdough milk bread for the dough, but I just used my regular low hydration starter and dissolved 10g of sugar in warm water and just added it all into the dough because I forgot to ferment the levain in the morning.

[jeni]

JENI’S PUMPKIN BREAD

Line a loaf pan with parchment, or oil well. Preheat over to 175°/350°

Step One

Blend dry ingredients in a medium bowl with a whisk:

3/4 cup packed dark brown sugar

3/4 cups 630 flour/AP Flour

1/2 cup whole spelt flour/Einkorn/whole wheat

1/8 cup ground flax

1/8 cup unsweetened shredded coconut

1 teaspoon baking soda

1/2 teaspoon kosher salt

Step Two

Blend Wet Ingredients in a large bowl with a whisk:

4 tablespoons unsalted butter or coconut oil or a combination, melted

1 cup pumpkin purée (canned or fresh: cut a small pumpkin, butternut squash or kabocha in half and bake cut-side down at 400° until soft)

1 large egg

1/3 cup sour cream

1/4 cup sunflower oil

2 teaspoon vanilla extract

1/4 cup honey

1 teaspoon 5-spice

Step Three

Blend dry ingredients into wet ingredients.

Fold in:

1 cup whole walnuts

1 cup dates, each sliced into 4 pieces

Step 4

Pour batter into loaf pan and sprinkle on top:

1/4 cup pumpkin seeds

1/8 cup coconut

Big Pinches of turbinado or brown sugar

A few crystals of sea salt

Bake 50 minutes or until the loaf isn’t wiggly in the center and is evenly browned on top. Let cool.

[rabbitcruiser]

Eat a Pretzel Day 

Soft or hard, twisted into a knot or straight, large or small, salted or plain, served with mustard or cheese—there are many types of pretzels and ways to eat them. And eat them we will—it is Eat a Pretzel Day, after all!

Pretzels may be the world's oldest snack. Legend has it that an Italian monk invented the soft variety in 610 CE when he rolled and baked thin strips of dough into the shape of children's arms folded in prayer, and gave them as a reward to children who learned their prayers. The monk called them pretiola, the Latin for "little reward," and parents of the children called them brachiola, meaning "little arms." When they made their way to Germany—one of the countries where they remain most popular today—they became known as bretzels.

It also was in the seventh century that the Catholic Church put in place strict rules related to fasting, which helped the popularity of pretzels grow. Being that the main components of pretzels are bread and water, they came to be seen as a penitent food that could replace more substantial meals. Likely on account of their religious connection, they became known as symbols of good luck. For example, children in Germany have traditionally worn them around their necks as good-luck charms on New Year's Day.

Pretzel baking remains popular in Germany, particularly in the region of Franconia and surrounding areas. Many varieties are made for same-day consumption, being sold in bakeries and in stands or booths on downtown streets. They are often sliced horizontally and buttered, which are known as "butterbrezel," or are served with slices of cold meat or cheese. German soft pretzels are made with assorted flours like rye, spelt, or whole wheat, and are topped with melted cheese, bacon bits, or sunflower, pumpkin, caraway, sesame, or poppy seeds. Many local varieties of pretzels are made throughout Germany. In Bavaria, they are often served alongside the main dish, such as Weisswurst sausage.

Although Germany is the European country most associated with pretzels, they have left a mark on other countries on the continent. In sixteenth-century Austria, they were put on Christmas trees and were hidden on Easter morning along with hard-boiled eggs. The Swiss, who came up with the phrase "tying the knot," use the pretzel in wedding ceremonies to this day, where couples make a wish and break a pretzel.

Soft pretzels were introduced to North America in the late eighteenth or early nineteenth century by southern German and Swiss German immigrants, who became known as the Pennsylvania Dutch. Handmade pretzel bakeries sprang up in the Pennsylvania countryside, and the popularity of soft pretzels spread from there. By the twentieth century, soft pretzels were particularly popular in cities such as Philadelphia, New York, and Chicago. It became common to serve brown mustard alongside them in Philadelphia. Until the 1930s, soft pretzels were all handmade, with workers being able to twist about forty of them a minute. The Reading Pretzel Machinery Company introduced the first automatic pretzel machine in 1935, which allowed large bakeries to make 245 pretzels a minute.

According to one story, hard pretzels first appeared in the late seventeenth century, after an apprentice at a Pennsylvania bakery accidentally baked his pretzels too long. The master baker took a bite out of one in anger and to his surprise, loved what he tried. A more practical account of events—which appears to follow a more accurate timeline as well—says that the hard pretzel originated in Lititz, Pennsylvania, in 1850, being baked by Julius Sturgis. Sturgis opened the first commercial pretzel bakery eleven years later.

By the twentieth century, hard pretzels were being produced on a large scale, and production was even more widespread by the 1930s and 1940s. Hard pretzels come in a variety of forms, being shaped like miniature soft pretzels, braids, loops, and sticks. Thicker and longer sticks, known as Bavarian pretzels or pretzel rods, are also made. Hard pretzels may be dusted with salt or other toppings, or they may be covered with a coating of chocolate, yogurt, or something else.

Today, over $550 million worth of pretzels are sold in the United States each year. Eighty percent of them are made in Pennsylvania. The state is also first in consumption—Pennsylvanians eat about twelve pounds of pretzels a year per person, while the rest of the country eats about two pounds a year. But on Eat a Pretzel Day, people everywhere eat pretzels and have the opportunity to catch up to Pennsylvanians.

How to Observe Eat a Pretzel Day

Celebrate the day by eating pretzels! Have some soft or hard ones or both. Dip them in cheese or mustard. Buy them at a store, get them at a restaurant, or make your own. Some establishments that are known for their pretzels are Auntie Anne's, Pretzelmaker, Snyder's of Hanover, Wetzel's Pretzels, and Philly Pretzel Factory. If you are up for some traveling, you could plan a trip to Speyer, Germany, which holds Brezelfest, a beer festival where thousands of pretzels are thrown into the crowds each year. In America, you could stop in Freeport, Illinois, which is known as "Pretzel City, USA," or at Pretzel Park in Philadelphia, where pathways are shaped similarly to pretzels and a statue is shaped like a pretzel. No matter where you go, make sure you are eating a pretzel!

Source

[ancientgrainsteton]

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[realkaijuhavecurves]

Just hit Start on my first ever bread machine program. I went with whole wheat bread made with spelt flour. We'll see how it turns out.