Cracked Wheat Sourdough

My foray into sourdough ciabatta is over, for the time being.  Whilst I was so diverted, all the seeds and grains I had previously bought had been ignored.  It was time to get them out and make something healthy and virtuous.

This recipe is vaguely based on Yoke Mardewi’s multigrain sourdough bread from her book, Wild Sourdough.  I have made this recipe in various guises quite a few times.  It calls for 300g of soaked grains and/or seeds (fresh and roughly crushed).  You can use whatever you like.   At times, I have used  a combination of oats, barley, chia, quinoa, linseed (flax) and/or sunflower seeds but this time I chose a simple wheat bread.  I also changed Yoke’s wholemeal to bread flour ratio – I didn’t want my bread too heavy. Continue reading


Italian Country Bread Mark II

Remember the Italian country bread I made a week or so ago? The recipe was from Daniel Leader’s Local Breads .  If not, here is the link (Italian Country Bread).  I made it, again, the other day.  I often do that as sometimes it takes a couple of tries until you are happy with the final product and, in any event, I wanted to see the difference a few changes to my technique would make.  The bread was much more elegant the second try, but both tasted great. Continue reading

Italian Country Bread

This recipe is from Local Breads by Daniel Leader.  It is one of my favourite bread books.  The book details his travels through Europe discovering different types of artisan and local breads.  He recounts his experiences and, thereby, puts each loaf in context.  If you are a collector of cookbooks, like me, you will have more than your fair share of recipes, so a cookbook needs to be more than just recipes to grab my interest and Local Breads is that.  I highly recommend it.

Daniel Leader advises that this bread is famous in Italy and is made in Genzano.  It is a big, rustic, charred-looking loaf with a thick crust and an open elastic crumb. Continue reading