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Durum-Quanah (Whole Wheat) Grits Bread I recently purchased a new (old) ancient grain from Barton Springs Mill called Quanha. You can get more information by pressing on the link if you are interested. I milled this to a high extraction sifting and milling twice and added this to high extraction freshly milled Durum flour.I’ve used grits in breads several times and always like
I’ve made breads in the past using Guinness but I have to say this version by far was the best one yet. I combined fresh milled rye, spelt and whole wheat which were all sifted to a high extraction. I added some mashed potatoes with a little bit of honey and some olive oil for good measure.A double build was used for the levain but you could easily just do one build if you
This is a nice 46% freshly milled Durum bread with some bread flour. I added some egg yolks for some additional flavor and moisture and a little honey for sweetness.All and all it came out very nice with the nutty durum flavor coming through. It made excellent grilled bread with some brushed olive oil and melted fresh mozzarella on top.I topped one of the loaves with black
I wanted a nice bread for sandwiches and/or toast so I threw together some Durum flour, fresh milled high extraction rye flour, AP flour and a little Potato flour I had recently bought at KAF. The Potato flour helps keep the bread from going stale.I also added some fresh honey I picked up during our recent trip to Vermont to add a touch of sweetness.For the topping I used some