I hate to waste food. Resources have gone into making it and the world has limited resources.
I want to be a person who does not waste food. I see wasting food as western arrogance. How can we be so blasé about it when there are others who don’t have enough?
Because of this, I am always on the lookout for items in our pantry that are nearing their best before dates in an endeavour to use them before they expire.
As you can guess, I had some freekeh in the cupboard that was nearing its end so I thought I would use it in a loaf of bread. I regularly make cracked wheat bread and decided to treat the freekeh similarly. I used this recipe. The only modifications I made was to substitute freekeh for the cracked wheat and use 900g of bread flour, rather than 800g bread flour and 100g wholemeal bread flour (I felt like light bread). The water-to- flour ratio was just right, no adjustment was necessary.
The bread was great. The crust was really, really crunchy. The taste of the roasted grains was very evident.
I don’t regularly have freekeh in the cupboard but the next time I do, I will certainly make another loaf. If you do have half a packet languishing in your cupboard, add it to your next loaf. You won’t regret it.
The colour of the crumb is interesting. When I soaked the freekeh, a lot of colour leached out of it into the soaking water. This, in turn, has coloured the bread. Remember, I only used white bread flour.
For those who don’t know: freekeh is roasted green wheat grain.
You may be wondering why there is a photo of my beautiful boy, Jules, in this post. The reason is: Jules has just had the honour of a sourdough starter being named after him. Last week, Deb (a reader), came to collect offspring from my starters, Wheat Petal and Rye Petal. Jules was his noisy self on Deb’s arrival. Deb later sent me an email, advising that she had named her starter, ‘Jules’.
Remember, if you live in Perth, the South West or thereabouts, you are more than welcome to my sourdough starters. I have a wheat starter and a rye starter.