The Wood-Fired Blog

Kitchen Sink Bread

It was one of those moments where you have lots of odds and ends of things lying around — so I made them into bread. It’s quite a list, but it came out nicely. Here goes:

300 grams whole wheat flour
600 grams white whole wheat flour
100 grams AP flour
30 grams honey
30 grams olive oil
30 grams molasses
10 grams yeast
20 grams salt
50 grams flax seeds
50 grams pine nuts
100 grams oat bran
80 grams durum semolina flour
750 grams water

It’s nutty and crunchy, and the AP flour and the honey/oil/molasses give it a nice lift. It’s a whole grain bread, but it isn’t heavy. Overnight fermentation and mid-day baking in a small yet-to-be-named pizza oven. It’s fun working out the idiosyncrasies of a new oven.

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