- cross-posted to:
- bready@lemmy.world
- cross-posted to:
- bready@lemmy.world
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? 🍞 🐔 🥚 Toastie? Bacon and egg sanga? Poached egg over avo toast?
Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/
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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.
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!!
About 6 ounces each. Each yolk is 1.5 whole chicken eggs.
And that’s just the yolk!! Do you off hand know the size difference between goose and ostrich egg?
Goose egg: 6 oz Ostrich egg: 3 pounds
That’s a whole different ballgame. The equivalent of two dozen chicken eggs.
… How many bread loaves would you like with your egg? 😬
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.
I think the cost premium wouldn’t be offset by labor savings. As it is a lot of places go with medium instead of large eggs because it’s cheaper to crack more eggs than buy regular sized ones.
Probably, but it would have saved so much cracking, lol
perfect serving size for a late sunday brunch
Looks like the bread we get in the Dutch supermarket. Since it is homemade, it should be way better.
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 😅
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.
Thank you! The first time I went to Europe, we stayed in Germany for a week, and I did Amsterdam for only a few days. Will definitely be back to expand our culinary horizons for sure.
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.
Fixed link: !bready@lemmy.world
Edit: Replied to wrong comment 😬 but thank you for the link!
I found the button, thank you!
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!
Oh, any recipe for that?
https://www.themediterraneandish.com/seeded-whole-wheat-bread
I’ll post it at the top, too!
Thanx!
Recipe please?
https://www.themediterraneandish.com/seeded-whole-wheat-bread
I’ll post it at the top, too!
Thank you so much!
You’re very welcome! Let’s get “bready” more active. 😁
HOOOOOOOOOOOOOOOOOOOOOOLY
😂
Looks fluffy and beautiful.
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.
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
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.
What about using cooked oatmeal? Would that fix that problem? Like the large flake kind, so it kept its texture.
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.
Based on FauxPseudo’s experience, I won’t be putting oats inside. Maybe I’ll put the rest of the seeds on the inside, and then oats on the outside!
That’s a lotta nuts!
They’re delicious and definitely add flavour and texture!
