Whole wheat; whole spelt; rolled oats; rye; buckwheat; rolled wheat berries; fresh chopped bigleaf maple flowers, leeks, kale, chard, broccoli leaf, elephant garlic greens, "walking" onion greens, dandelion greens; 32 oz. of pot-liquor (water from steamed veggies); honey; agave nectar; sea salt; fresh free-run duck egg; home-dried Bing cherries; flax seeds; baker's yeast. Raise once in the bowl; cut, roll out and shape loaves, place in greased Pyrex or stoneware dishes, set in oven, raise to desired shape, bake at 325 for one hour.
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Cut one open... I'd love to see what the greens and cherries look like.
ReplyDelete... speckled ...
ReplyDeleteCool! Do you EVER use any measurements??? Even I can't make most breads the first time without a measurement or two!
ReplyDeleteCheerio!
Windy
I measure liquid. 14 to 16 oz. per loaf, a little less with eggs. These two came out a shade soupy in the middle, as Mr. noted, because I forgot I had put egg in. If they had baked another 5 minutes they'd be done in the middle but a little overdone on the crust. Should have been a bit smaller.
ReplyDeleteThe rest is by eye because I have done this every other week since about 1973. (!!) Not saying it works every time, mind you ...
I am absolutely in love with your blog! My heart is here and needs to be nourished...I so enjoyed my visit and I will be back ASAP!
ReplyDelete