bread

Okay, I admit it. I've been making the no-knead bread just like everyone else. And it comes out great! My family loves it. My big problem is that I want to make it with whole grain flour. So far in my experimentations I have gotten a successful rise and a beautiful crust. It tastes pretty darn good too. But the crumb leaves something to be desired.

My latest incarnation of the recipe will be 1/2 spelt, 1/2 hard white, add a little gluten, and play with the hydration factor. The last loaf was delicious but didn't hold up well.

So in the meantime I occasionally make this.




Just to keep the family happy you understand.