RetroFedSeeded whole wheat bread
cross-posted from: https://lemmy.world/post/47330107
I just learned how to cross post š
Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.
Now I just need to move back out in to the country and get some chickensā¦ Who doesnāt love fresh bread and fresh eggs? š š š„ Toastie? Bacon and egg sanga? Poached egg over avo toast?
Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/
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This looks delish! Iāve had similar frustration with seeds on baked goods, you really need an egg wash or something to make them stick.
Were you aware of bready@lemmy.world? Crosspost opportunity.
Fixed link: !bready@lemmy.world
I did use egg wash! Luckily I had use for the leftover egg in another recipe, otherwise I would have just scrambled the rest for breakfast this morning.
ā¦.. Iāll have to look up how to cross post. Iām pretty okay with tech, but Iāve not done this before, thank you!
FauxPseudoGet some geese to protect your chickens from hawks. They donāt cost any extra fees because they can live exclusively off grass (free lawn mowing). In the spring they give you giant eggs to dip your homemade bread in.
Oh, good call! As long as they donāt behave like Canada geese, then Iāll be alright. How big are those eggs?! They look massive!!
About 6 ounces each. Each yolk is 1.5 whole chicken eggs.
And thatās just the yolk!! Do you off hand know the size difference between goose and ostrich egg?
Goose egg: 6 oz Ostrich egg: 3 pounds
Thatās a whole different ballgame. The equivalent of two dozen chicken eggs.
We should have used ostrich eggs in the cafeteria I worked at. Might have used 8-10 a day making scrambled eggs, rather than 10-15 flats of 48 chicken eggs.
I think the cost premium wouldnāt be offset by labor savings. As it is a lot of places go with medium instead of large eggs because itās cheaper to crack more eggs than buy regular sized ones.
Recipe please?
https://www.themediterraneandish.com/seeded-whole-wheat-bread
Iāll post it at the top, too!
Dimi FisherOh, any recipe for that?
https://www.themediterraneandish.com/seeded-whole-wheat-bread
Iāll post it at the top, too!
fenrasulfrLooks like the bread we get in the Dutch supermarket. Since it is homemade, it should be way better.
Iāve yet to try bread in a Dutch supermarket, but I can confirm that this bread loaf was yum! If I were to go the Netherlands, would you be able to recommend a shop and/or type of bread? The last time I was there, I was mad for the funnel cakes š
Go to a proper bakkery because super market bread is not that good in the Netherlands.
Other than that going across the border to Germany would be the better choice. They have better bread.
Thank you! The first time I went to Europe, we stayed in Germany for a week, and I did Amsterdam for only a few days. Will definitely be back to expand our culinary horizons for sure.
akwd169I tried various amounts of raw oats in my homemade breads but found they simply disappeared by the time the vread was cooked
Perhaps it was the breadmaker, macerating the oats, but I never even noticed any chunks
Im sure on top would be fineā¦
Let me know if your experience is similar
My experience is that oats inside screw up the hydration math because they will suck up water meant to be used by the flower. Oats on the outside are perfectly fine.
Based on FauxPseudoās experience, I wonāt be putting oats inside. Maybe Iāll put the rest of the seeds on the inside, and then oats on the outside!
What about using cooked oatmeal? Would that fix that problem? Like the large flake kind, so it kept its texture.
Iām a little lost. Wet cooked rolled oats will change the dough hydration math. You could do cooked whole oats but that will take forever before you even get it in the oven and not create a pleasant texture at all.
OkokimupLooks fluffy and beautiful.
Thank you! It was yum the next morning 12h later. Of course, the crust wasnāt very crispy anymore, but the taste was still there. I think better used for toast after a day or two, or add way more oil or butter to the dough.
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Seeded ? so its finished ? Man , I really wanted to download that !
Looks beautiful, nevermind the mess :D
Thank you!