‘Pretend brown..’

Mixed flour and seed loaf.

My most-discerning customer is now aged six. I make a mixed flour and seed loaf to her exacting requirements.

Last time I baked for her the flour order had not come through so I baked a mixed seed bread using available Taylor’s malted and organic strong white flours.

Not impressed.

This weeks order has come in:

‘Only poppa bread that isn’t pretend brown’

‘Pretend brown’. There’s disparaging for you.

Lined up and ready to go…

Now that my flour drawer has been replenished, normal service has resumed.

Flour:

Rye (Organic)

Enkorn wholemeal (Organic)

Brown teff

Wholemeal YQ (Organic)

Wheat (Organic)

Malted brown

Seed:

Chia

Pumpkin

Sunflower

Milled flax

Fennel

Flour and seeds make about 850g dry weight.

Water

Yeast

Salt

This dough was rolled in oats before baking at 220C for 30 minutes.

The loaf that results from rye, wholemeal, Enkhorn and brown teff flours and five seeds is quite heavy.

I’m delighted that it’s her bread of choice and, after all, my little customer is always right!