We have been baking again, this time Sara invited us at her kitchen table in her Kitchen of the Month April and bring her some chives. In between all the rubble in my backyard I found some newborn sprigs of chives! Remaining from last year and trying their best to cheer me up with their vivid green.
Not enough there yet to use in this bread but it was nice to see anyway. Another thing that is nice to see is how this bread turned out.
Well I don’t think that’s going to happen any time soon. See, I baked the bread. Twice. And for the life of me I can’t remember if I took pictures. I think I did. But the batteries in my camera died, the battery-charger is eh somewhere in this mess that was once our house so no. No pics.
However, I can tell you, URGE you to bake this bread. It’s good. I baked two loaves in one day and they lasted 1.1/2 day. That good. Potato in bread dough? Excellent addition every single time!
I did play around with it, first loaf was baked following the recipe Sara gave us but I substituted 1 cup light whole wheat. I used all the liquid stated in the recipe and got a reasonably wet dough, so I would suggest when you are not baking with American flour to hold back some of the liquid and adjust as you go. This one I baked free form on a baking stone.
The second time I went hard core whole wheat, using a dark variety with some white flour thrown in and added caraway besides the chives, baked in a cloche.
Loved that one!! The crust was amazing and the caraway added a nice earthy punch.
Sending you to Sara over at I like to cook for the recipe, will try to find A) batteries, B) charger C) this breads pictures.