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Seeded whole wheat bread (lemmy.world)
submitted 5 months ago by to c/bready@lemmy.world
3 comments fedilink hide all child comments
 

cross-posted from: https://lemmy.world/post/47330107

I just learned how to cross post ๐Ÿ˜…

Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.

Now I just need to move back out in to the country and get some chickens... Who doesn't love fresh bread and fresh eggs? ๐Ÿž ๐Ÿ” ๐Ÿฅš Toastie? Bacon and egg sanga? Poached egg over avo toast?

Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/

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[โ€“] 3 points 5 months ago

Seeded ? so its finished ? Man , I really wanted to download that !

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    [โ€“] 2 points 5 months ago (1 child)

    Looks beautiful, nevermind the mess :D

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    • 37 comments in c/cooking@lemmy.world view that post
    [โ€“] 6 points 5 months ago* (last edited 5 months ago) (4 children)

    This looks delish! I've had similar frustration with seeds on baked goods, you really need an egg wash or something to make them stick.

    Were you aware of bready@lemmy.world? Crosspost opportunity.

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  • [โ€“] [S] 1 point 5 months ago

    I did use egg wash! Luckily I had use for the leftover egg in another recipe, otherwise I would have just scrambled the rest for breakfast this morning.

    ..... I'll have to look up how to cross post. I'm pretty okay with tech, but I've not done this before, thank you!

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    • [โ€“] 11 points 5 months ago (9 children)

    Get some geese to protect your chickens from hawks. They don't cost any extra fees because they can live exclusively off grass (free lawn mowing). In the spring they give you giant eggs to dip your homemade bread in.

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  • [โ€“] [S] 3 points 5 months ago (7 children)

    Oh, good call! As long as they don't behave like Canada geese, then I'll be alright. How big are those eggs?! They look massive!!

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  • [โ€“] 2 points 5 months ago (6 children)

    About 6 ounces each. Each yolk is 1.5 whole chicken eggs.

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  • [โ€“] [S] 4 points 5 months ago (5 children)

    And that's just the yolk!! Do you off hand know the size difference between goose and ostrich egg?

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  • [โ€“] 4 points 5 months ago (4 children)

    Goose egg: 6 oz Ostrich egg: 3 pounds

    That's a whole different ballgame. The equivalent of two dozen chicken eggs.

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  • [โ€“] 1 point 5 months ago (2 children)

    We should have used ostrich eggs in the cafeteria I worked at. Might have used 8-10 a day making scrambled eggs, rather than 10-15 flats of 48 chicken eggs.

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    • [โ€“] 4 points 5 months ago (2 children)

    Oh, any recipe for that?

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    • [โ€“] 4 points 5 months ago (3 children)

    Recipe please?

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  • [โ€“] [S] 1 point 5 months ago (2 children)
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    • [โ€“] 3 points 5 months ago (3 children)

    Looks like the bread we get in the Dutch supermarket. Since it is homemade, it should be way better.

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  • [โ€“] [S] 1 point 5 months ago (2 children)

    I've yet to try bread in a Dutch supermarket, but I can confirm that this bread loaf was yum! If I were to go the Netherlands, would you be able to recommend a shop and/or type of bread? The last time I was there, I was mad for the funnel cakes ๐Ÿ˜…

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  • [โ€“] 2 points 5 months ago (1 child)

    Go to a proper bakkery because super market bread is not that good in the Netherlands.

    Other than that going across the border to Germany would be the better choice. They have better bread.

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    • [โ€“] 3 points 5 months ago (1 child)

    Looks fluffy and beautiful.

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  • [โ€“] [S] 2 points 5 months ago

    Thank you! It was yum the next morning 12h later. Of course, the crust wasn't very crispy anymore, but the taste was still there. I think better used for toast after a day or two, or add way more oil or butter to the dough.

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    • [โ€“] 3 points 5 months ago (4 children)

    I tried various amounts of raw oats in my homemade breads but found they simply disappeared by the time the vread was cooked

    Perhaps it was the breadmaker, macerating the oats, but I never even noticed any chunks

    Im sure on top would be fine...

    Let me know if your experience is similar

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  • [โ€“] 6 points 5 months ago (3 children)

    My experience is that oats inside screw up the hydration math because they will suck up water meant to be used by the flower. Oats on the outside are perfectly fine.

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  • [โ€“] 1 point 5 months ago (1 child)

    What about using cooked oatmeal? Would that fix that problem? Like the large flake kind, so it kept its texture.

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  • [โ€“] 1 point 5 months ago

    I'm a little lost. Wet cooked rolled oats will change the dough hydration math. You could do cooked whole oats but that will take forever before you even get it in the oven and not create a pleasant texture at all.

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    • [โ€“] 2 points 5 months ago (1 child)

    HOOOOOOOOOOOOOOOOOOOOOOLY

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    • [โ€“] 2 points 5 months ago (1 child)

    That's a lotta nuts!

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