I am always adding stuff to my bread and am looking to try new types of bread . I wonder if folks would like to share their favourates ?
Brown and Golden Linseed
I would like to try poppy seed but am unsure which poppy to grow for this . Any ideas ?
Living in Anjou , France,
For the many not for the few
Have you read Laurel's Kitchen? It may be out of print by now. A couple of things I learned were keeping leftover oatmeal to add to the day's bread, and also using cooled potato cooking water for the liquid in the recipe. The book is very inspiring for home bread bakers, along with being a wealth of information about vegetarian cooking in general.
I have only experimented with this on Logan bread (a dense bread designed for hiking/backpacking). That said, here are things I've tried:
Dried fruit (dates, apricots, cranberries, apples, etc.) - good to excellent
Nuts - good
Then we get to the more interesting ones:
Nettles - makes for a somewhat green bread, and presumably adds protein. I don't think I've ever added enough to taste them. It's simplest to add dried nettles to wheat berries when you're grinding your own flour.
Lambsquarters - my brother tried this. I don't recall it very well, but I think it was similar to the nettles.
Hopi red dye amaranth - we were hoping to get red bread, but it didn't change the color that much, and I don't think we added enough to taste it.
Chia - absorbs a lot of water. I add it for extra nutrition and energy, since I eat Logan bread mainly when I'm hiking.
Peppermint - finally, this one's excellent! I think I've added fresh peppermint when grinding flour, which makes the flour stick together a little, but works fine. I've added nettles several times, but peppermint is good enough to make it a standard addition.
I would imagine you could add any herb you liked, fresh or dry, like I do with the peppermint. Anyone tried something like a tomato-basil bread with sun-dried tomatoes? Suddenly I want to experiment....