The Fresh Loaf

Rye with Slow Cooker Cherry Swirl | The Fresh Loaf

A wonderful full-flavored rye with a hint of sweetness from the cherries, which were cooked in my mini crockpot overnight and puréed in my food processor. A very moist and moderately open crumb.Made with fresh milled DanKo Rye and KAF High Gluten Flour. Mixed in my Ankarsrum and open-baked with steam.This bake had 63% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.

Double Olive Lemon Pepper Sourdough Pan Loaf | The Fresh Loaf

Oatmeal Bread | The Fresh Loaf

This humble loaf is a continuation of the ongoing Pullman pan-demic happening here. The recipe is adapted from Hammelmans straight dough recipe from his first edition of Bread. I used his ingredient percentages approximately but converted it to a sourdough levain and the short bulk long proof method used previously. The whole grain portion is home milled in equal amounts of red and white spring wheat from Wheat Montana that was sifted twice through a 40 mesh screen with 6% of the bran removed.