This time I tried Arta's "Multi-grain Bread" from Larch Kitchens. Really delicious. But it is pretty close between this one and Moiya's cracked wheat bread. Try them both!http://larchhaven.blogspot.com/2013/07/multi-seed-bread.html?m=1
http://larchkitchens.blogspot.ca/2014/02/cracked-wheat-bread-bulgar-or-cracked.html
How did you do that without Arta's brad pans ... and without Arta?
ReplyDeletehahahah.... i have two crappy bread pans, but even they seem to work. quell surprise!
ReplyDeleteI don't know if Vickie Clifton will get out here to look at these links, but asking for the recipe made me laugh. You didn't come even close to following the recipe, Rebecca. Add a little more molasses, and a cupful of this or that. What kind of recipe is that! It is a whole new recipe. Moiya had the eye for it when she said, hey, that doesn't look like mine turns out.
ReplyDeleteBaking is a science, or is in other people's kitchens. I am going to give Vickie the magic rule for getting the bread to fall out of the pan, no matter what pan you use. Grease the sides with lard, not oil or Pam or any of the other products. That is the golden rule for getting the bread to fall out of the pan.
Seriously, if someone wants an excellent recipe, the bread being very dense and delicious, using the recipe with bulghar is a sure winner.
haha. Thanks for the tip! I substitute in recipes all the time! But I like to have a general idea where I'm headed. Thank you for the recipe! It will be a good quarantine activity!!
DeleteHi, I am guessing this is you, Ria, but I don't know. You are right that we can substitute anything and go anywhere with bread. Some yeast, some flour, some salt, some liquid and take it away ...
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