The Bread Thread

I'll be baking some rye bread for my personal favorite snack, the Lithuanian kepta duona. Sliced into rectangles, fried lightly in butter, rubbed with garlic, dipped in a creamy, thick, rich cheese sauce and drizzled with grated parmesan.

Perfect companion to a sharp beer like an IPA. Which I will also be having. No alchohol for six months, either.

And scones. I really miss scones. With honey, specifically. I've never baked scones tho.

 

That sounds absolutely delicious. I see no caraway seeds in the fried rye bread? I understand caraway seeds in rye bread is a regional thing. I don't like purchased rye with caraway seed as they are always hard seeds. But, when I make Bauernbrot it is a wonderful addition that adds a great flavor. And.. no hard seeds.

 

Oh, I'm definitely a beginner in this dojo compared to some of you bread baking black belts. I think you called it with the regional thing. I've had rye bread in Norway, Sweden, Denmark, Lithuania, Scotland and Holland, and its been different in each place.

My English is sharp but there are a lot of things I dont know how to translate. Had to look up caraway (karve here). I like that too, but I've only mostly seen caraway seed in Swedish rye bread. I'll be making it by the Danish recipe. I'll be using sesame seeds, sunflower seeds, rye kernels (?), flax seed (?), honey, and a bit of beer.

Guessing Bauernbrot is the German variant?

 

I imagine we all start off learning the basics. Your Danish variation of rye bread sounds absolutely delicious. I love seeds in my breads they add so much flavor. Yes, Bauernbrot is a German farmer style rye bread. @Chunk helped me develop my bread making skills and for that I am very thankful.

 

I need to use a few bananas that were over ripe, so here's another Banana bread with walnuts.

 

A few loafs of Zucchini walnut bread. These were made with my first zucchini harvested this year.

 

Thanks @KillaNugz12. I bet that would taste good. But, to be honest it is moist and delicious without anything added. Even my dachshund loved it.

 

Hey @KillaNugz12, nice bread for purchased dough. My loaves started out looking similar. It took some time and help from the contributors here to better my personal bread making skills.

 

I baked a lot of breads in a past life and learned to use internal temperature to gauge doneness. I still do with TImJ's banana bread (I shoot for 205 F and use a $27 Taylor Timer/ Thermometer). I wasn't a very good baker and that's how I had to do it.

 

I had a craving for fresh baked bread. So. I fed my starter after pouring off the alcohol on top of it. My last feed was back in May, when I last baked bread using it. I added 1/8 teaspoon of dry yeast to kick start it. I then treated it as a normal starter feeding it several times for 2 days. This bread was made from the starter that I revived on Thursday. Crumb picture to follow in an hour or so.

 

That’s amazing TimJ and a beautiful loaf.

 

Thanks Weedweasle. It is delicious.

 

Holy shit, can't believe I forgot about this thread. Made my first peasant bread with everything bagel seasons a few weeks ago. Now im emboldened to try some new ones.

 

Wow, they look delicious @Sirtootsalot. Do you use a recipe or just wing it for your peasant bread.

 

Thanks, It was great, but the seasoning had too much salt, so next yime id use a salt free one i think. Aw man, I definitely need a recipe till I know what I'm doing a little more. This was my first try at bread.
https://www.foodnetwork.com/recipes/everything-bagel-seasoning-peasant-bread-12723435

 

I found that topping very salty too. On a bagel it's not as bad because some of the topping falls off in the toaster. I just looked at my bulk bottle of everything "but" the bagel seasoning and it even appears to be mostly salt.