29 June 2009

Dan Lepard - sprouted grain seed loaf

I believe this is the best loaf I've made to date



The recipe is here in the weekend Guardian, June 09


choice of ingredients I used


alfalfa sprouts
aduki beans
pumpkin seeds
spelt flour, for the rye amount
& 3/4 teasp dried yeast, 60g rye leaven

I used a 2lb tin, which doesn't look to be quite big enough, so the dough needed some scaffolding, which didn't affect the loaf one bit








6 comments:

Anne said...

That looks really good, in a different kinda way! Is very imaginative! :)

Gill the Painter said...

It is Annie. Very different. I'll be making another one tomorrow it's so good.

Debs said...

Nice looking loaf, may have to try this one when I'm feeling more confident with bread making. Just plain white loafs, pizza base and foccacia for me so far. You always give me inspiration.

Gill the Painter said...

Thanks Debs.

Zeb said...

Hi Gill, I love the look of your loaf, and I admire the scaffolding. Mine had a bit of a flying crust for some reason or other. It did make a lot of dough that recipe, I think I made mine in one of those low and flat 'loaf tins' as I thought it wouldn't work in my 2lb tin. But yours looks just fab. Maybe one could do it cottage loaf style? I've never made a cottage loaf, come to think of it I haven't seen a recipe for one on the forums either.

Odette said...

Great looking loaf there our Gill and delish as well by the sounds of it. You're acquiring a mighty impressive repertoire!

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