One of the fun things about making homemade bread is that you can add all kinds of items from the fridge or pantry and so long as you do not kill your yeast, or in my case sourdough, the bread is likely to turn out very well. I hardly recall what went into this loaf, but I think I remember four kinds of flour, some leftover beer, and a not inconsiderable quantity of heavy cream I was trying to use up.
And this loaf had two cups of cooked buckwheat groats mixed in. I feared they might become hard and crunchy after they were baked. Fortunately, they remained soft, imparting a kind wild nuttiness.
Comments
Post a Comment