There are so many bread recipes we love but I end up making the same ones over and over. For probably more than 10 years, I’ve made Oatmeal Toasting Bread a couple of times a month. This Russian Black Bread is near the top of my list too. I like it with ham, turkey and pastrami, sliced avocado, pepper jack cheese and dill sprouts. I like it too much . . I want it every day! I love making and eating sourdough bread. Japanese Milk Bread has risen to the top of our favorite bread list.
Yesterday I made plans for the baking I wanted to do today and decided that I’ve pretty much mastered the Japanese Milk Bread recipe as it’s written so I wanted to try to substitute some home milled flour. I milled Einkorn and substituted that for about 1/3 of the white flour. I never use bread flour because I don’t keep it on hand so I used 2/3 white flour and 1/3 Einkorn flour.
When I make Japanese Milk Bread, I always use three pans because two pans makes it a taller loaf than we like since I use smaller pans (cast iron) than the recipe calls for. I figured with the home milled wheat, the bread might not rise so much so I used two pans. I could see from the way it was rising that I should have gone with three pans.
When I looked in at it in the oven, I was thinking I definitely should have gone with three pans. I was afraid it was going to rise so much that each end was going to separate from the center and flop over like a drooping flower petal.
Thankfully, the ends didn’t separate from the center and it didn’t flop.
Inside the loaf, you can’t see where the bread was rolled up but sometimes it shows on the outside of the loaves.
This bread is absolutely delicious. I can’t wait to taste it with the Einkorn. We love this bread for everything but it’s especially good for French toast and it’s great for croutons. I cut it into small cubes, spray it with olive oil, sprinkle the cubes with herbs and bake them til they’re crunchy. Great in salads and soups!
The written instructions for this bread look a little daunting but it’s the easiest bread to make. I’ve never had a fail with this recipe.
patti says
somewhere near the end, while writing about the bread recipe, is there to be a link?
judy.blog@gmail.com says
There are links to two bread recipes in the first paragraph.
Sheryl says
…I’d love the link for Russian Black Bread please.
Joan says
Me, too, please!
Cindy F says
I love Japanese milk bread! It’s been a long time since I’ve made it so I will have to make some soon. I baked a sourdough yesterday so it’ll be a few days. I’m intrigued with the Russian Black Bread.