Every once and a while I will post some picture that I take just for fun. I love to bake bread, so that is one of my favorite subjects.

This is great bread. I’m hooked on white whole wheat flour. The flour I used for this was made my Eagle Mills and seriously acts like white flour, but tastes better and is much better for us. The base of this recipe came from sourdoughhome.com. The spent grain knowledge came from Peter Reinhart’s Whole Grain Breads book. My brother-in-law made some beer last weekend so I now have a gallon of spent grain. I could make a lot of bread with that, but this is a good start. So, here is a rough recipe that I used.

7 ounces Water
7.5 ounces Sourdough Starter
2 Tbsp Olive Oil
1.5 Tbsp Honey
10.5 ounces White Whole Wheat Flour
0.3 ounce Kosher Salt
3.9 ounces Spent Grain

I fed the sourdough starter the night before. Mixed everything together besides the flour and spent grain, then added the flour and spent grain and mixed it in the Kitchen Aid for a couple minutes, let it rest a couple, and mixed it some more. I let it proof the first time for about 2.5 hours, then put it into a loaf pan and let it rise about 1.5 hours. I slashed it once down the middle and baked it at 350 for 45 minutes.

I’m submitting this to YeastSpotting, part of my favorite bread blog.

Posted In Personal.