50% wholemeal spelt soured cream rolls
There haven't been very many bready posts recently at all (aside from the not-cross buns!). This is not because I'm not eating much bread, far from it. However I am often a creature of habit and when I find a recipe that works for me I tend to stick with it. Recently this has been Dan Lepard's Sour Cream Loaf. Not as a loaf though - as bread rolls. I've blogged about the recipe before and the original can be found on the Guardian website here.
Of recent times I have made 12 rolls from the recipe amounts, which suits me well as a lunchtime sized roll. I've also played with the flour a little too. At the top of the post you can see a batch I made using half wholemeal spelt flour, half standard strong white flour. These were good, and it's sometimes good to have a change from all white too.
Unbleached white soured cream rolls
Above you can see a batch made with organic, unbleached strong white flour. I bought this from a supermarket, but the producer is Gilchester Organics. Their website has areas for learning about their products and also recipes. (This is not a sponsored post - I'm just talking about the flour I bought). The flour is a creamy colour and produces bread that it neither white nor wholemeal. I think in terms of comparison the nutrient profile is probably similar to white flour but the flavour is different. The photo above is not the best - I thought I had a better one from one of the more recent batches I have baked, but it seems not - my recent batches look more like the top picture. The crumb is close and even textured and very soft - delicious. And of course, using the soured cream bread recipe means that the whole house smells of warm cream while you are baking, which just cannot be a bad thing!
Small unbleached white soured cream loaf
So, what have you been baking recently? Anything I should try to lift me out of this (rather pleasant ) bread baking rut?
