Lately I can’t get enough of this bread. It’s sourdough with rye and spelt and full of flaked grains and seeds.
I mill my own grains, but I also flake them using my FlicFloc. It’s a bit tedious as it’s a hand crank model, but the flavor difference is oh so worth it!
My mix varies all the time. This particular batch began with emmer wheat berries, rye berries, white wheat berries, amaranth, tri-color quinoa, teff and barley, which I added to a jar and tossed in a bit of water. I use about a tablespoon of water per cup of grains, shake it well, and let it sit for a day. The bit of water softens the grains up a bit so they flake nicely, otherwise they tend to crack and crumble more than flake.
To that, I mixed in flax, chia, and sunflower seeds, sliced almonds, and hemp hearts. It made enough to fill a gallon size ziplock bag, and since I use 100g’s per loaf, I don’t have to do it very often.
I baked more molasses ginger cookies too, I think they are my favorite! Mowed, weed whacked, and cut a wild elderberry bush down that is all tangled up in our orchard fence.
It took a fair bit work to get out, boy was I happy to have my nifty new battery operated reciprocating saw! I chose the Black and Decker model because it uses the same batteries that my Black and Deck weed-eater uses.