For our dinner party tonight we will be seeing from friends from Fort Lauderdale Florida who we won’t see very often anymore since we sold our apartment there. So I had a busy baking weekend to ensure that they have a good meal at our place. I have made this cake once before, but having made this once, I made some improvements on it.

The Fresh Loaf

10.08.2025

96% Whole Wheat FMF with WW and Corn Flour Scald | The Fresh Loaf

The only store-bought flour used in this bake was the small amount from the seed starter to make the levain. I wanted to use as close to 100% fresh-milled flour as I could. Barton Springs Mill, Butler’s Gold whole wheat berries, and Blue Hopi corn were used in this bake. The results were pretty good. The dough fermented a little too long during bulk, and there was not much oven spring or refrigerator rise either.I used my new, smaller-sized square bannetons, and I could have definitely used more dough in each basket. Next time, I will up the overall dough amount.

The Fresh Loaf

10.08.2025

Rye and Spelt Sour Dough w/ a Rye Scald & Sprouted Sunflower Seeds and Walnuts | The Fresh Loaf

I was not originally planning on using my pullman pan for this bake, but with the high percentage of rye and spelt fresh-milled flour in this bake, there was no chance of getting this into anything else to bake.I used fresh milled Ryman Rye from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer. I used fresh-milled Ryman Rye that was not sifted.

The Fresh Loaf

12.08.2025

Ancient Grain SD With (Mostly) Black Sesame | The Fresh Loaf

This year I have been baking a great deal more Whole Grain bread, and I have been intrigued especially by the work of danni3ll3. I have several bakes from her blog in my bookmarks. This is based fairly closely on one of them. There are some variations though: I had no Spelt grain or flour, so I left it out and made up the weight in the Red Fife. I used low fat yogurt since that is what I had.

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Four Berry Jelly Doughnut Cake with Black Sesame Cinnamon Sugar | The Fresh Loaf

96% Whole Wheat FMF with WW and Corn Flour Scald | The Fresh Loaf

Rye and Spelt Sour Dough w/ a Rye Scald & Sprouted Sunflower Seeds and Walnuts | The Fresh Loaf

Ancient Grain SD With (Mostly) Black Sesame | The Fresh Loaf

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