trying to get a sandwich bread similar to some we've liked at the store & in restuarants. Today I think I may actually be on to something...
I started by halving the recipe for Buttermilk Bread. I replaced the buttermilk with non-fat plain yogurt (because I was out of buttermilk). Then I replaced 1/4 cup of the all-purpose flour with whole wheat flour. Finally, I threw in 1/4 cup of roasted, unsalted sunflower seeds, 2 tablespoons sesame seeds & a good handful of oatmeal. All of this meant I only needed about 2 & 1/2 cup of the all-purpose flour to get the right texture dough.
What we got was a crusty loaf with a great crumb & a nutty flavor. The sunflower seeds was really the flavor that stood out the most, while the sesame seeds & oatmeal were kind of lost. I think next time I'll toast the sesame seeds instead or perhaps add some chopped hazelnuts!
cool! sounds like something my wife would love
ReplyDeleteThis looks wonderful! Great experiment--going to keep it in mind for my next batch.
ReplyDeleteI seriously need to get that book .I love home made bread
ReplyDeleteI could see how the sesame seed flavour wouldn't stand out. I don't find that they have much flavour, which is probably why sesame bagels are my favourite.
ReplyDeleteYour break looks delicious.
love sunflower seeds in a bread... the bread looks so moist :)
ReplyDeleteThe crumb on your bread seems really close to store-bought-- good job.
ReplyDeleteAnother testament to this fine book...can't wait to try the variations.
ReplyDeleteThat looks really good. I can't figure out why I am such an awful baker. Hopefully these tips will help.
ReplyDeleteI love this book and I use it all the time. I haven't tried this recipe yet but yours looks wonderful.
ReplyDeleteEveryone has been talking about this book so apparently I need to get with it and buy the book!! I know this is crazy, but we prefer homemade bread so I make some every week. I'll have to try this one!!
ReplyDeleteOh, jeez, I should just break down and buy the book. That is one beautiful loaf of bread. Great job!
ReplyDeleteBread looks terrific! I'm still hit and miss with my breads, although I haven't made anything from the book in a while.
ReplyDeleteyou know it has the potential to be a phenomenal bread when seeds are visible, and i can imagine that i'd eat half the loaf before it even had the chance to cool. :)
ReplyDeleteThis bread is amazing. You make me so want to buy this book.
ReplyDeleteI bought the book on Amazon yesterday and made 3 loaves of the bread yesterday as well from their basic recipe. I can't wait to get the book and try this variation. I can't recommend this method highly enough.
ReplyDeleteThe sunflower seed flavor can definitely be a bit overwhelming. Roasting the sesame seeds and adding hazelnuts sound like great ideas.
ReplyDelete