Many Seed Bread
This is a special day. It's World
Bread Day again and this marks 1 year in bread baking
experiments for me and it has been a wonderful year of learning the
virtue of patience. I've blogged on 19 different breads and have
baked some more that I didn't blog about. I am truly grateful to
Zorra of 1 x
umrühren bitte for this event and for helping me discover the
joy of bread baking!
It's a brand new recipe this week from Peter Reinhart's new book
Whole Grain Breads. This is my first real time
baking with steam and even if it wasn't as steamy as I would like,
the crust made music as my teeth sunk into it. What a feeling! I
used to have all these phobias about creating steam but I thought
this is the day to do it. It really isn't as frightful as
it sounds - ok maybe it is, after all it took me a year to attempt
steam. It's worth it and now there are new bread experiments to try
with steam!
This is a healthy hearty loaf. Full of seeds, made with whole wheat, rye and bread flour this loaf has substance. Just on it's own, the fusion of flavours still lingers after the first tasting, the photo taking and now the blogging. Very yummy! I am so pleased with how this turned out and may I say a little proud of myself with this loaf marking a great year in bread baking!
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