Wheat bread.

[NeilMacleod]

It was, went fast, have to make more
Thanks!

 

[NeilMacleod]

A nice Herby Quick Bread, Baking powder.
Fife Flour.
Mmmmmmmmmmm.

 

[coloradoclyde]

No yeast?....Nice crumb structure for no yeast...

 

[NeilMacleod]

I found as long at the flour is properly hydrated it holds together very well and most satisfying.

Another one 50/50 Fife/Buckwheat, baking powder.

 

[Kansas Jake]

Those look good.

 

[coloradoclyde]

You're making my mouth water....I may have to give that a try....

Do you let the dough rest in the fridge over night for gluten to develop.?

 

[Crewdawg445]

I have a similar recipe, very good stuff!!! Mmmm yum yum!

 

[NeilMacleod]

Do you let the dough rest in the fridge over night for gluten to develop.?

Yes overnight then add the BP and leave thirty minutes before baking 375f

 

[NeilMacleod]

Did a new one for Halloween, Fife yeast bread, three day ferment.

 

[DrTimboone]

Those look awesome. When in ireland i fell in love with Irish Brown Bread. Quick and hearty makes great toast to. This recipe works well. There are many versions on Google "Irish Brown Bread" I prefer the Irish flour and the courser version with whet berries.... gives you something to chew! https://www.kingarthurflour.com/recipes/irish-brown-bread-recipe

 

[Hairy Clipper]

That looks so goood I can darn near smell it from here!

 

[saidnuff]

While we are on the subject of bread there's something I want to complain about...That is Serrated bread knives.
I hate them...All they do is make loads of crumbs. They make a rough surface on the bread that dries out the loaf quicker and burns your toast in the toaster....Not to mention all the crumbs you'll be wearing when you try to eat it.:td:

I use a large sharp (I mean sharp) butcher knife....It makes perfect slices.

By and large I would agree but my wife bought me a bread knife last year. It's so sharp it cuts the bread by just showing it the loaf of bread... It's a German blade.

 

[NeilMacleod]

Love chewe bread, inside was light and fluffy, outside nice and crisp. I sprinkled salt on top so it has that nice bite.
https://www.kingarthurflour.com has some nice stuff.

 

[NeilMacleod]

Flat bread.

Onions, Rosemary and olive oil on the base. Caraway Fife Flour at 75% hydration.

 

[Jock Ellis]

When I started mixing ingredients for the first and last loaf of bread I ever made I didn’t think the little packets of yeast could possibly hold an ounce.
So I tore open five or six and happily poured them in the mix. This was 28 years ago and I don’t remember anything of the instructions but it seems I was to let the loaf set for an hour under a towel.
After 10 minutes I went to the kitchen to see my loaf. But all I could think of when I saw it was The Blob movie because it had escaped over its bread pan and was oozing onto the floor.
So much for bread making.

 

[Jock Ellis]

Those look awesome. When in ireland i fell in love with Irish Brown Bread. Quick and hearty makes great toast to. This recipe works well. There are many versions on Google "Irish Brown Bread" I prefer the Irish flour and the courser version with whet berries.... gives you something to chew! https://www.kingarthurflour.com/recipes/irish-brown-bread-recipe

Do you use Jameson instead of water?
Like your Buzzy icon I used to go to Tech on fall Saturday afternoons in the ‘60. I had an aunt, Margie Bennett, who was Bobby Dodd’s Secretary.
In the ‘70s and ‘80s I owned a South Georgia weekly newspaper near Brunswick. We went to St. Simons for dinner and I saw two couples - both my subscribers - at a table. I asked them what the occasion was, and they laughed and said it was the annual meeting of the Brantley County Georgia Tech alumni club.

 

[NeilMacleod]

Einkorn Bread.
First time using this, best tasting bread I have had, Original Ancient grain, 18% protein.
Three day ferment with Kefir whey and added yeast on the last day.
Baked 425/25min. 75% hydration.

 

[Kansas Jake]

The finished product looks great. Some of the intermediate stages not so much, but then I make a lot of bread so I understand the process. I would definitely eat it.

 

[Vomir le Chien]

When all else fails, make Ployes. Multi use easy to make on the trail or before you leave home. Dry mix just add water.

 

[robbyrob]

Otzi the ice man liked Einkorn Bread 5 300 yrs ago .
It gave him huge cavities.