I really love baking lean white breads, like ciabatta or pain a l’ancinne, because the only ingredients are flour, salt, yeast, and water. All the flavour then comes from the fermentation process. I find it to be pretty damn amazing that such bland ingredients can create such a flavourful dough.
. . . but then I also love to bake whole grain bread. Experimenting with endless possible combinations of whole grains to see which one gives the best flavour or texture. Wheat kernels, emmer, amaranth, barley, quinoa, millet, rice. . . there really is no limit to the amount of experimenting you can do.
This weekend I made an enriched whole grain bread, meaning in addition to the standard bread ingredients I also added some fat and some dairy which provide a soft, melt-in-your-mouth texture. It makes for a really delicious sandwich bread.
This bread contains wheat and barley (a grain I hadn’t yet worked with in bread) that came out fabulous. I also included a few top secret ingredients to make the bread sweet and soft.
All in all, this enriched wheat and barley bread was delicious! Now excuse me while I go make a sandwich. . .