The buttermilk recipe said I could divide the dough in two before baking. This was not a good idea. I got two very flat loaves, because I really only had enough dough for one loaf.
No pictures of the molasses bread, but it is the tastiest bread I've made relative to effort. I've made it three or four times, always to great reviews.
Last but not least a tasty no-knead bread with a hint of sourdough tang. I wanted to get back to working on making crusty breads.
Recipes:
Buttermilk whole wheat
The neat trick for this bread is to mix the flour and water and let it sit for five minutes before fully mixing and kneading. This lets the whole wheat flour absorb enough water that you don't have to fight it through the whole process of kneading.
Molasses wheat: Here are the ingredients. Use half of the whole wheat, half of the white flour, and everything else to make a thin batter and beat it together.
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| Pictures courtesy of Adem, who did the mixing so I could wield a camera |
Then add in the rest of the whole wheat, beat it again, and add white flour until you have a kneadable ball. Remember that the amounts of flour are approximate.
No-knead bread
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