Tweet
I've been pushing the kid's limits with my heavier Miche-style boules (I think my spelt loaves might have done it), so I am trying a few recipes that are lighter, but still healthy.
Today's bread is a pan loaf for toasting and sandwiches that uses TJ's whole grain cereal with rye, barley, oats and wheat. The cereal is par-cooked, so it cooks in three minutes. I didn't soak the grains overnight and it came out well.
The recipe is 400gr TJ GP, 200gr KA white whole wheat and 100gr whole grains, with 420gr water. I used 220gr starter (100gr GP and 120gr water).
It's a big hit, and I think I will work along these lines for a while to keep the natives happy.
James
Today's bread is a pan loaf for toasting and sandwiches that uses TJ's whole grain cereal with rye, barley, oats and wheat. The cereal is par-cooked, so it cooks in three minutes. I didn't soak the grains overnight and it came out well.
The recipe is 400gr TJ GP, 200gr KA white whole wheat and 100gr whole grains, with 420gr water. I used 220gr starter (100gr GP and 120gr water).
It's a big hit, and I think I will work along these lines for a while to keep the natives happy.
James
Comment