May 27, 2018 - 11:39am
Buckwheat Cranberry Levain
This is one of the prettiest breads I bake - Buckwheat Cranberry Levain! I used to make it just for autumn / winter, but it is such a favourite that I decided to put it in the baking rotation today. This time I baked it in cast iron pots seam-side up, and the resulting natural burst is quite attractive. The original recipe was inspired by cmatecun's Buckwheat Cherry Levain, but I've probably modified somewhat over time.
Share
Comments
Must taste great too. I really enjoy cranberries but I've never tried them in bread, now its on my ever growing to do list.
Great bake LL :)
Happy baking
Ru
Thanks Ru; nice to see you back! I've been a bit absent myself lately too. Still baking though! :)
Wendy
out of turn at the wrong time of year - It's great! Well done and happy baking LL
This can certainly inspire fellow bakers in the south hemisphere!
Pretty loaf
I love cranberries in bread, actually in anything if I am honest! I haven’t used buckwheat flour though. Do you mill your own or buy the flour?
a very yummy bake I think!
bake happy
Leslie
Buckwheat is one flour I don't mill myself. I don't mill any of the gluten-free flours because they would then be contaminated by the gluten flours I mill. I don't want to have to wash the whole mill between batches! Yes, I put dried cranberries in lots of things too, including cooked porridge. :)
Wendy