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Caitlin said in June 30th, 2008 at 2:17 pm

That combination of seeds sounds wonderful! It looks so pretty too.

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Susan/Wild Yeast said in June 30th, 2008 at 3:12 pm

22 cups of water — ha! There are a lot of “issues” with the formulas in Leader’s book but he does have some fantastic breads and your loaves look really delicious!

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rainbowbrown said in June 30th, 2008 at 7:06 pm

I love this bread. Is that blueberry jam on there? I love blueberrty jam on this bread. Nice choice!

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MyKitchenInHalfCups said in July 1st, 2008 at 1:21 pm

Good grief, 22 cups of anything should go bong on a proof reader with any IQ!!
Beautiful bread. I tried to sprout four times – I guess I had too many irons in the fire!

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Jude said in July 1st, 2008 at 10:12 pm

Looks great… Local Breads is pretty interesting stuff. I keep forgetting to pick it up at the bookstore. Or maybe I’m just broke.

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zorra said in July 2nd, 2008 at 7:45 am

Sounds and looks delicious! Well done.

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Aparna said in July 2nd, 2008 at 12:14 pm

So many different seeds in your bread. The texture looks quite good.

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Ulrike aka ostwestwind said in July 2nd, 2008 at 1:18 pm

Sticky doughs are horrible, glad you tamed it. Your bread looks tasty

Ulrike from Küchenlatein

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Natashya said in July 2nd, 2008 at 3:51 pm

The bread looks great. I use that book a lot as well. There are a few blunders in it, I have noticed. I like all the seeds you used, what a great combo!

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YeastSpotting July 4, 2008 | Wild Yeast said in July 4th, 2008 at 8:55 am

[...] Flax, Sesame, and Sunflower Rye (Dreikornbrot) ~ Madam Chow’s Kitchen [...]

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