February 10, 2022 - 3:28pm
Improvised volkornbrot
Made with lots of altus, rye starter, leftover coffee from breakfast, coarse whole wheat flour, sesame and sunflower
Share
Made with lots of altus, rye starter, leftover coffee from breakfast, coarse whole wheat flour, sesame and sunflower
Comments
Here's another of your amazing looking breads that begs for explanation. Altus, coffee and rye? Sounds like amazing ingredients. And a lovely crumb. I've got a bunch of altus in my freezer, home roasted coffee beans ready to brew, and a jar of home sprouted rye. Your bread looks interesting to try. How is the flavour?
This was "clean your pantry " kind of bread. I cube and dry all bits and pieces of my breads. Light colored ones end up as breadcrumbs or croutons, dark ones get recycled into altus. Coffee found it's way into the mix as a part of hydration because I didn't feel like drinking it and otherwise I would have to pour it down the drain.
Taste is decidedly acidic, but very good. I used a coarse whole wheat flour in the final dough. It's a flour from a local feed mill, has lovely, mild taste, unlike most ww flour from the store