This week’s bake – Aroma bread

This week’s bake – Aroma bread

@hanseata ‘s Aroma bread has been on my “need to bake” list for a while, and it seemed like a good time to give it a try. I scaled it down to make 1 loaf. My version: 

340 gm home milled spelt

107 gm home milled rye

57 gm medium grind cornmeal

67 gm mix of pumpkin and sesame seeds, toasted1 Tbsp poppy seeds

7 gm fine sea salt

1/4 tsp instant yeast

475 gm water

Baked in a small pullman pan with the lid on at 425F for 30 min, then lid off for another 25 min, to internal temp of 201F. Cooled in the pan for 5 min, then onto a wire rack for about 5 hours. And as per the comments, after it cooled completely, it was wrapped in plastic wrap and set aside until the next day. 

I decided to not use soaked wheat berries for this one, mostly because I didn’t remember to start soaking them in time. I couldn’t find whole coriander for the bread spice blend, so I used about half as much ground coriander. Since I had never tried it, I figured “why not”. I think it over powered the other 2 just a bit, will use less next time. Oh my, sooooo good! My husband loved it!! I can see there will be more seeded breads and rye breads in our future. Oh and random discovery: poppy seeds apparently are not unlike glitter that comes on some greeting cards – it’s amazing how far they both get around, lol.