Last November a reader asked for a recipe of a moist spelt bread with high whole grain portion and different seeds. I had an idea for the bread very quickly: With a whole rye sourdough, many pumpkin seeds, some flax seeds and sesame and a good portion whole spelt flour – partly in a water roux for more moisture. But then the pysllium husk discovery happend and I changed my plan fastly. Instead of a water roux I decided to use the pysllium hulls to increase water binding. And I added some butter which makes the crumb nicely soft and helps to keep it fresh.
The result is a moist and aromatic bread. The crumb is full of pumpkin seeds and a thick crunchy crust. A bread with potential for a a favourite!
It’s been some month ago when a reader suggested to build a “help” page where I could bundle and answer the most frequent questions. That was a great idea and I can use this page as roadmap to one ore the other informative post I wrote in the past eight years. Many of these are hiding between all the recipes.
I hope, you will find this page helpful and that you find the answers for your questions. And if not, this will be a good place to asked general questions
Whole grain flour needs more water then white flour, that is a well known fact. And the psyllium hulls can bind a lot of water, too. Nevertheless I was surprised by the amount of water I needed to reach the right consistency when I prepared the dough. At the end there was more water then flour in the dough. It yielded good rolls but I found the amount of water a bit to much, anyway. And so I changed the recipe, using less water and bit of sugar beet syrup to break the slight bitterness of the bran.
And with this second try I was happy. They have a nice, moist crumb and stay fresh for a long time. They are not as airy as their siblings but a delicious, more healthy variant. The right roll for a healthy lunch break!
The first post in 2017 found its inspiration back in 2016. When I put together my “Best of 2016” I stumbled upon upon a readers question for rolls with open crumb. Back then I suggested this Baguette rolls and then the question slowly slipped from my mind. It has a simple reason: I normally prefer rolls with a finer crumb as we eat them mainly for breakfast and a wide open crumb means honey dropping all over the place. But during vacations we like to eat rolls for lunch or dinner, too. And with a slide of cheese a chiabatta-like roll is a delicious thing.
But the infection I catch before christmas was a mean one and so I spent most of my vacation on the sofa with hot tea and a good book – slowly recovering. I slept a lot, but baked nearly nothing and we went not for shopping food either but feed on our well stocked pantry and fridge. When we finally had to buy some groceries I discovered something new in our supermarket: organic pysillum hulls. I find their water binding capacity fascinating and so a package went home with me.