At one time, Silver Hills bread, my favourite store-bought bread, was available for purchase in town at all three of our local grocery options. I'm not sure why, but now only one of those stores offers it. And the price keeps going up. And I find most other store-bought breads doughy and unpalatable, with sometimes questionable ingredients. Since I'm now retired and supposedly have more time on my hands, plus the fact that I do own a Bosch mixer that has been standing mostly idle for years, not to mention a fairly new grain grinder (my daughter "inherited" my old one) and a store of organic grains, I decided that I really should be baking my own bread. It's just a matter of setting aside the time to actually get it done. I do enjoy bread making, especially when it turns out well. And I have found a recipe that makes a few loaves, which is what I want, but I'm still tweaking it. I haven't hit on the optimum amount of flour to add without it being incredibly sticky. As a result, I often end up with malformed, albeit edible, loaves.
Meanwhile, I was overdue for baking a batch of bread, and actually resorted to buying some Silver Hills bread at the only store in town that still sells it. I finally made the time to grind some grain, and was planning on using my "usual" recipe when I happened to pull out The World Encyclopedia of Bread. It's been a long time since I've tried any recipes from this book.
After all of the reference material, the first recipe in the book is the Granary Cob, which calls for Granary flour or malthouse flour. Try finding that in Canada! Unless, I was prepared to pay a small fortune to have it shipped from the UK, I would have to find an alternate. Fortunately, I was able to find a UK vendor for malthouse flour that actually gives the percentages for the ingredients. Thank you, Doves Farm. I already had wheat and rye, but I had to find malted barley and malted wheat flakes. None of my usual grain vendors in Canada carried malted products, so I had to turn to a home brewing company, where I was able to purchase what I needed. The wheat flakes do not indicate that they are malted, so I bought malted wheat as well. Using the percentages from the Doves Farm website as a rough guide, I came up with my own blend for malthouse flour.
I actually made the flour some time ago, but hadn't gotten around to making the Granary Cob. So, I decided it was time. In addition, I decided to try the second recipe, Grant Loaves, as well, in lieu of my regular bread recipe.
The Granary cob has a pretty thick crust, especially on the bottom. I seem to have this problem with many of my bread experiments and will have to research how to remedy that. Otherwise good flavour and texture. This bread has no added fats or sugars.The Grant loaf is a fairly dense bread, which was to be expected since it is not kneaded and only has a 30 minute rise. But it's flavour and texture were also good. I don't know if I will repeat this recipe, however, as I prefer that my bread be not so heavy and dense. It also has no added fats and only 1 tablespoon of muscovado sugar for the 3 loaves. I didn't have muscovado and all my brown sugars were hard as rock, so I used date sugar. I decided I wanted to make the Poppy-Seeded Bloomer as well, but ran out of time that day as this one requires a cool rise of 5-6 hours and a 2 hour second rise. As it turned out, however, when I made it the next day, in spite of being in the cold storage room, my dough only took a couple of hours for the first rise and an hour and a half for the second rise. I also added more water than the recipe called for and reduced the cooking time by about 10-15 minutes as well. I didn't slash it as deeply as I should have, but it turned out great. My daughter and grandson were visiting and we made sandwiches with it to go with our soup, and we all really enjoyed this bread. I will likely make it again. This one also had no added fats or sugars.
Just a note regarding yeast: this book calls for fresh yeast (as opposed to active dry yeast) in most of the recipes, which I don't necessarily want to work with, even if I could find it in Canada. If you're interested in knowing how to substitute, you can find information here and here.
As I was preparing to write this post, I searched my blog to see when and what I last posted from The World Encyclopedia of Bread. It's been over 2 years since the last time. But when I was looking over the posts, I realized that a couple of recipes were missing. Good thing that I write the date that I tried the recipe on the recipe page in the book. One of the things I wrote about in a previous post was trying to find a pan for focaccia. I needed 2 - 10" cake or pizza pans. Well, fortunately, the Wholesale Club in Edmonton carries pizza pans of many sizes, including 10", and I was able to make the foccacia way back on May 8th of 2023. As far as I can recall, it turned out well (there's no big X through the recipe 😄). And it certainly looks good in the picture. The Sesame-Studded Grissini that I made on June 6, 2023, also turned out well to the best of my knowledge, although I remember something about them getting too hard after cooling off... Not really sure, and I didn't make any notations in the book, other than the date and the conversion to quick rise yeast. And that is the last time that I made a recipe from this book. Until this week.
I do find that sometimes it can be challenging to focus on more than one hobby. And occasionally I will go full tilt with one of my interests for awhile, to the neglect of the others. But I do enjoy bread making. I will endeavour to be more balanced in pursuit of my hobbies, and not leave The World Encylopedia of Bread for another year or two...