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Peanuts and popcorn... surprise! Sweet and salty kettle corn is ground down to a coarse meal before being mixed into a slightly rich, honey-sweetened whole wheat dough. A handful of chopped peanuts adds the classic nutty element... it's a sandwich loaf that's anything but!
Fabulous whole grain bread, lightly sweetened with honey and studded with raisins.
Recipe and step-by-step tutorial on www.baking911.com
I think this is version 1. Half-recipe, substituted in 1 cup of white flour for whole wheat. We tried one with the dried milk and one without. Decided we liked it better without the milk. Milk added more sweetness and made the crumb finer, so it tasted a bit more like a sweet store-bought wheat bread.
I attempted this capture, however, failed miserably. Fortunately Jane was at hand and saved the day :-)
(Explore #499, 29th July '08)
I was always very intrigued on how these were made. Alot of work but nothing beats fresh baked bread.
3-11-2011
Used three bananas from my freezer to make this delicious quick bread. Used 2 cups regular all-purpose flour and 1/3 cup whole grain teff flour.
Variations on a theme «...with a film across Moscow»
Film format: 35mm half frame
Camera: Olympus Pen EE-3 (1973)
Lens: D.Zuiko 28mm/f3.5 (fixed focus)
Film: Samsung Prime Color Film 800 (exp 04.2006)
Scanner: Noritsu LS-1100
Photo taken: 24/08/2017
Sculpture «Bread». Friendship Park at River Station. Moscow.
Depicts two naked girls sitting, holding a sheaf on the shoulders of compressed wheat.
Sculptor: [V. Mukhina, N.G.Zelenskaya] and A.M.Sergeev, architect I.E.Rozhin.
«Bread» Vera Mukhina created in the years 1938-1939 for schusevskogo Moscow River bridge, along with sculptures «Hymn International», «The flame of the revolution», «Sea», «Earth» and «bread».
03.27.2013
I made a few loaves of ciabatta and a couple of thin french baguettes. i see a lot of spead recipes and making and sandwiches in my future.
I made two loaves of whole wheat flax bread today. I milled hard red wheat for these loaves since I didn't have any hard white wheat. I also used ground flaxseed meal instead of whole flaxseeds.
2B assignment. I have been frustrated with my still life kind of photos lately. I think after working through this assignment, I have realized that I have been too impatient. I have been busy and haven't taken the time to keep playing. Top was what I started with. I kept adding things, changing processing a bit and am happier with the final outcome. If I had a little more time, I would make a couple of other changes. I think I like the whisk better on the right and I would have fewer black sesame seeds in the dish so their form would show better. Still behind on everything but I have to say, this was just the stress distraction I needed. Thank you, Kim!
Added to the sponge (see adjacent image) were another cup of water, one of rye flour and one of whole wheat, plus about four more of white, and a teaspoon of salt. Mixed in the standing mixer using dough hook until it "cleaned the bowl". Risen in a warm spot for a couple of hours, kneaded by hand briefly, divided in two, shaped into loaves, and risen briefly. Baked on the bottom of the cast iron hot oven of the Aga for 35 minutes, the oven box spritzed with ten shots of water at the start of baking. Cooled completely, and bagged. One frozen, one eaten for a couple of days.
That's the routine!