This bread ticks a whole bunch of health check-boxes for me and my ravenous teenager who is into healthy eating - whole grain, not wheat, and lots of fibre from seeds.Foodgeek (Sune Trudslev) has a great description of this recipe with a matching video. He even has some fun suggestions of toppings you can use to make open sandwiches (smørrebrød) including, of course, smoked

The Fresh Loaf

14.04.2024

Mochi Sourdough Milk Bread | The Fresh Loaf

For my first bake back home in Toronto I wanted to experiment with my sweet rice flour (glutinous rice flour which is gluten free of course). I had read in Serious Eats the following which I found quite informative and interesting.“ …the presence of a scald makes a bread far more resistant to staling than dough made without one. More accurately known as starch retrogradation,

The Fresh Loaf

15.04.2024

My first descent home-oven baked pizza (finally!) | The Fresh Loaf

It has been a massive source of frustration for me that, despite being able to produce pretty descent sourdough loaves, I have abjectly failed, so far, to make any remotely good pizzas and focaccias.Even as a kid I remember trying to make pizzas and being so massively disappointed with the biscuity results. Every time I would come across some new technique or method that

The Fresh Loaf

16.04.2024

Hamelman's Sourdough 5-Grain Bread | The Fresh Loaf

Sometimes you get the bear. Yes, really. After a number of recent thoroughly edible but not very interesting bakes, I finally have one that gets me excited.Sure, I could have let the final ferment go a bit longer but ... I'm getting ahead of myself.We got home last Friday from a 3.5 week trip to Australia, New Zealand, and Fiji. Which was absolutely wonderful, by the way. We

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Foodgeek's Danish rye (rugbrød) | The Fresh Loaf

Mochi Sourdough Milk Bread | The Fresh Loaf

My first descent home-oven baked pizza (finally!) | The Fresh Loaf

Hamelman's Sourdough 5-Grain Bread | The Fresh Loaf

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