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Breads, Breakfast/Brunch

Sourdough Maple Pecan Harvest Bread

In between all the other things that I am baking — whoo hoo Cookie Madness! — I need to keep my sourdough starter in tip top shape, so I made a new variation on the weekly sourdough experiment: Sourdough Maple Pecan Harvest Bread. A little nutty, a little maple-y and definitely a good choice for breakfast and bread pudding. Very New England autumn inspired.
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Breads

Honey Porter Miche
(Honig und Dunkel Bier Mischbrot)

This week in Sourdough experiments, I went with a Honey Porter Miche, aka Honig Dunkel Bier Mischbrot, aka a Honey Porter Rye and Whole Wheat Loaf. It’s a little darker, thicker and heavier than some of my other breads, but intentionally so. And it has a great flavor. The porter is a little bitter, the honey sweet and the combination is just right for a hearty slice with raclette cheese or with a warm soup as autumn rolls in. This will have to stay on the rotation, I think.
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Breads

Sourdough Part Whole Wheat Honey Bread

Just another sourdough experiment … bit of whole wheat, bit of honey, bit of olive oil … using a high gluten / high protein flour to see how that goes. Made a nice, light, airy loaf. I have to get better at the bread-art though — not very imaginative.
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Breads, Breakfast/Brunch, General Reference/Tutorial

Spiced Crispin Apple Jam

Here’s another apple recipe! This one to keep those apples “long term” (depends on how quickly you go through the jar of jam!) and still as delicious! Apple cider, warm mulling spices and chunks of Crispin apples all mixed together. This jam tastes sort of like a really intense apple pie filling. Delicious on toast or even mixed into yogurt. A spoonful of autumn!
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Breads

Toasted Sesame and Sunflower Seed Sourdough Bread

Weekly sourdough experiment, this time a Toasted Sesame and Sunflower Seed Sourdough Bread. Instead of a glug of olive oil (which I usually add for richness), I added a bit of toasted sesame oil and wow, what a difference. And I mixed in whole wheat with the sesame seeds. Earthy, toasty, very rustic. This will make a nice grilled cheese panini, I think, with some pesto and raclette cheese. Also, got a new Le Creuset the other day and it is the perfect loaf size, even though it isn’t an oval and oval Le Creuset Dutch ovens are the best!
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