New Year, New Bread
Happy New Year, fellow bread devotee!
Ahh, the feeling of starting anew. It's a beautiful thing.
And with sourdough baking, we get to do that every day when we mix, don't you think?
If your bread yesterday wasn't so great, today is a new day, a new levain, a new mix.
To me, sourdough baking always seems fresh and exciting, with each new bake a new opportunity to improve or experiment. And with this new year, I'm starting with a little reset on the decadent holidays.
I'm going to be making pizza with a bit more whole grain, bread with lots of whole grains, long-fermented crackers, and some sweets, too, of courseβwe still need balance π.
In this newsletter, I'm sharing with you a few of the healthier bakes I've done recently, so buckle up for lots of whole grains, seeds, and general healthy-ness.
π Delicious seeded sourdough
If I'm being honest, I developed this ΓΌber-healthy pan loaf for my kiddos, but in the end, I find I'm eating it every day right alongside them.
The loaf has lots of whole grains, fiber, a seed & oat soaker (oats, chia, flax, sesame, sunflower, and pumpkin), and a touch of natural honey to bring a little sweetness.
Plus, using the tangzhong technique means it's super soft and has impressive keeping quality (it'll stay soft for a week, easily).
| GET SEEDED LOAF RECIPE β |
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π Spelt, rye, and whole wheat
With this one, I get a little philosophical. The combination of whole grains (gosh, I love spelt) and my baking process yields bread that strikes a chord with me: it has a particular flavor and texture I've been striving for in my sourdough baking for many years.
An ultra-tender crumb (see above) that's as soft as my resolve to stop eating a slice after I've probably had too many. But with that soft crumb comes a bottomless depth of flavor and a profoundly colored crust with a crunch like a boat churning through ice.
If there was a bread I'd say gets close to my "The Perfect Loaf" ideal, this may be it.
| GET SPELT, RYE, WW RECIPE β |
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π 100% Einkorn
This isn't a 100% whole grain loaf, but einkorn is a healthful and nutritious grain replete with antioxidants, vitamins, and minerals. Thankfully, all those health benefits bring with them an incredible flavor in tow.
Einkorn loaves are typically denser with a closed crumb but don't worry; this is one of the appeals of this bread. Like the knot a sailor prizes, the tight crumb makes for a filling and wholesome eating experience.
| GET EINKORN RECIPE β |
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π A more whole wheat pizza
Pizza is always in at my house. And this sourdough pizza dough has a lot more whole grains yet still has a light and airy textureβplus, the added whole wheat flour brings so much flavor.
In this recipe, I use a high-heat oven outside (yes, even in the cold), but you could also use this dough in your home oven.
I like to throw a few broccoli on top to make myself feel even better about it π
| GET PIZZA RECIPE β |
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π¬ A question for youWhat kind of bread would you like me to focus on this year? More whole grains, more white flour, more pan loaves, baguettes, or more of something else? Please send me a reply, I'd love to know! |
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Wishing you and your family a Happy (and healthful) New year,
Maurizio Leo
P.S. Many of you have been emailing me about my cookbook, which is currently sold out on Amazon. Fear not, if you order there it'll ship out as soon as the next print comes (which is soon)!
Alternatively, there are still copies in stock at other retailers (like Barnes and Noble). Oh, and in my book I have several whole-grain recipes including a 100% whole wheat loaf that's sensational.