This time around for our HBn5 assignment we made maple oatmeal bread, and quinoa bread.
I was looking forward to both, maple and oats.. yum, and I loves me some quinoa.
The maple oatmeal dough smelled really good while I was mixing it up. Maple syrup and cinnamon….duh! I found that it didn’t rise as quickly or as high as some other breads that we’ve done. When I took it out of the fridge and shaped it, it took longer to rise. It smelled wonderful while baking and I could hardly wait to dig in. The loaf came out nice I thought, but I didn’t feel that it had the taste I was expecting. While I am writing this, I am munching on some made into toast and schmeared with butter. Not bad, still not my favorite.
The quinoa bread is one of my favorites so far. I like quinoa, and so does MJOL, if I don’t tell him that’s what he is eating! This dough rose very well, before I put it in the fridge and after I shaped it. It had a nice crust and crumb and I liked the crunch of the quinoa. We had it last night with whole wheat rotini, and sauce made with roasted tomatoes from the garden.
Check out what the other bakers did over at Michelle’s Big Black Dogs.
Until our next baking adventure.
Baking Sour San Francisco Sourdough
3 weeks ago