Bread hacks: Dave’s Killer Bread

After making Dave’s Killer Bread, i was so happy with the result that i decided to put the recipe in my repertoire, making slight alterations in terms of different types of flours and additions such as seeds and nuts.

I decided to try out 1/2 spelt flour and 1/2 whole wheat flour this time around.  I used 1/2 and 1/2 during each stage of the recipe.

With less gluten in the spelt flour, this is not quite as springy as with all whole wheat, but since i used red-fife wheat flour (milled locally here), and there is gluten added during the second stage of the bread-making, it seemed to rise just fine.

I also added about 1/3 cup of millet to the dough for some extra texture, and then divided the dough and let it rest before rolling into loaves.

I was after a bit more crunch in the crust, so I ended up rolling the formed loaves in sunflower seeds.  You can see the final baked loaves browned up nicely.  They are fresh from the oven, so are still too warm to slice.  Another hour and we can dig in!

I kept to the ingredients in the main recipe, so everything in it is vegan.  For a non-vegan option, i may try honey instead of sugar + molasses next time.  I’m also curious to see how an addition of oat flour would taste.

POST-SLICING UPDATE: definitely tasty, and different tasting than the straight whole wheat.  The red-fife on its own is a bit nutty yet sweet.  The addition of the spelt and millet (think it was mostly the spelt) upped the nuttiness quotient,  slightly remnicient of hazelnuts.

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