Very dark brown, this morning’s bread:
With all sorts of things you wouldn’t normally associate with bread – cocoa powder, black treacle, dark muscovado sugar and instant coffee, also with spices (cumin, fennel & caraway seeds), grated carrot and a mix of rye and white bread flours. Recipe from Short and Sweet by Dan Lepard – I know, I say this every week but there are so many fab bread recipes to try here and in Dan’s How to bake Guardian column that I see no point in getting more recipe books at the moment.
Good crust, nice aroma from all those seeds and a lovely earthy flavour. I had the end crust, still warm with cold butter melting on it and it was pretty much perfect.
When I first got Short and Sweet, I didn’t think I’d make some of the more elaborate breads – and I mean elaborate in terms of ingredients, not the method but have really gotten into this now. Not fancy, just tasty…