This bread was made with a cooked mix of grains consisting of: muliti grain rice mix, ww berries, flaxseeds, quinoa, rye berries, red bulgar and wheat bran. The resulting dough was very wet and required an additional 1 + 1/2 cups ww flour to get it soft and tacky. The rest was done as written in the book. The dough was proofed and then shaped into 2 boules, one was place in a wicker basket lined with floured muslin,the other in a floured wicker basket to get an imprinted design on the dough.
The finished bread was a little moist and slightly chewy, a very tasty eating experience.
Monday, November 21, 2011
Wednesday, November 16, 2011
This recipe was not made according to the instructions due to ,well, I was involved with other projects at the time. So, it was over proofed, over risen prior to being shaped and baked. The result was very enjoyable, a soft tender ,moist crumb, tasty of wheat and orange peel , which i had added. I would make this again with the orange peel and maybe adding some walnuts/ dried cranberries.
This is WGB challenge #22, WW Challah
It was good in it's representation of a ww bread based on the challah method.