The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.
The bread is made of white flour, and the only whole grain comes from the rye sourdough.
The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.
The bread is made of white flour, and the only whole grain comes from the rye sourdough.
I really like baking an oily bread that contains a lot of seeds. It‘s my go-to:
No sour-dough, but a lovely mix of sunflower, pumpkin, and linseeds. The recipe demands a good amount of olive oil as well, tastes absolutely gorgeous.
Very different bread compared to the lard bread though and hard to compare tbh.
Looks good! I make bread with seeds very often, but never thought of adding olive oil to it. Did you try both versions? Here is my version with sesame seed covered crust:
Aw that looks gorgeous! You should post that, either here or in another baking community!
I typically just follow the recipe and don’t experiment. I find that adding (olive) oil helps with working the dough, makes it more elastic and less sticky. But taste-wise I cannot tell big differences tbh.