Tag Archives: Wholemeal

Wholemeal Khorasan Boule

Wholemeal khorasan loaf

Wholemeal khorasan loaf

It has been a while since I have posted about a bread. Especially one where I have made up the recipe.

So here is one. A wholemeal and Khorasan loaf. This came out of discussing Khorasan with Han-Na, and I thought why not make one myself.

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Khorasan (Kamut) My First Try

A while ago I mentioned that I hah been prompted to try Khorasan / Kamut flour by a few other bloggers, so purchased myself some whilst at Shipton Mill. Since then I have been very busy, with sadly very little baking. This weekend was my first chance to actually give it a go, and here is what I made.

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50 / 50 Sandwich Loaf

Whilst I bake a lot there is always something I am waiting to bake, or a recipe I want to try. I rarely work in chronological order, and this is one of those loaves I have been waiting for the opportunity to bake. Whilst initially quite a simple idea a 50/50 loaf tin bake. The story of this loaf came from a request from a fellow blogger for a loaf to make sandwiches from. Here it is:

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Just A Little Something (Poppy Seed Loaf)

So we have had a busy weekend away at my sisters wedding and didn’t get back until Sunday evening, so I wanted to make a little something to keep us fed until we had time to hit the supermarket. What better than a poppy seed loaf?

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Started My Starter

Sourdough Starter Day 12

It has taken almost a week and a half but finally my starter has looked like it has started. I wasn’t confident it had activated up until last night, but it has started looking good. This is my second time making a starter, the first failed when it got too active and I didn’t feed it enough so it died, this time I am more confident.

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Oops I Forgot the Salt

As part of my Shipton Mill order I got a bag of coarse wholemeal flour, and I have been waiting to give it a try. Scientific rigor would suggest only changing one variable at a time, but I just can’t resist myself. After receiving a copy of The Handmade Loaf  I was intrigued by Dan Lepard’s suggested technique, of minimal kneading, and the use of an oiled, rather than floured, surface.

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