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Bread flavours  RSS feed

 
David Livingston
steward
Posts: 3478
Location: Anjou ,France
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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 ?
I use
Museli
Walnuts
Hazel Nuts
Millet
Sunflower
Caraway
Brown and Golden Linseed
I would like to try poppy seed but am unsure which poppy to grow for this . Any ideas ?


David
 
Charli Wilson
Posts: 302
Location: Derbyshire, UK
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cat chicken urban
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My favourite bread has to be cranberry! Dried cranberries and some form of fruit juice for sweetness (orange juice and cranberries is quite nice)

I also like adding various cheeses to my bread. And garlic- I make 'garlic bread' with whole cloves of roast garlic in.. yumm!
 
Julissa Joe
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Garlic herb bread
Rosemary herb French bread
are my favorite.
 
Joan Hargrave
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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.
 
Jonathan Krohn
Posts: 60
Location: Colorado
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bee forest garden urban
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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....
 
Joseph Lofthouse
garden master
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Location: Cache Valley, zone 4b, Irrigated, 9" rain in badlands.
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bee chicken food preservation fungi greening the desert
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David Livingston wrote:I would like to try poppy seed but am unsure which poppy to grow for this . Any ideas ?


papaver somniferum, breadseed poppy

 
Linda Ly
author
Posts: 14
Location: Los Angeles, CA
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I like adding tapenade to my bread, or I fold in olives or sundried tomatoes.
 
Dianne Keast
Lab Ant
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I like to sprinkle the top with lemon pepper & salt or fill the center of a whole wheat bread with Swiss cheese & then press an Italian herb blend into the top.
 
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