After making the Ezekiel bread the other day, I wanted to try it again using two of the longer Pullman pans instead of three cast iron shorter loaf pans.
We’ve been cutting on the back loaf. Chad, Nicole and Addie were coming by today so I gave them one loaf.
This bread is not sandwich bread but I added lecithin and that seemed to make it a bit stronger and a bit less dense. We cut the first loaves about 3/4″ thick because that seemed to be the thickness needed to stop them from falling apart. With the added lecithin, and making a shorter, longer loaf, I was able to cut the slices rather thin and they held together nicely.
I also wanted to make Vollkornbrot, a German seeded bread. I used this recipe.
This is as far as I’ve gotten with this one. I will let it sit out overnight and bake it tomorrow.
I’ve been making this bread since 2016.
In this blog post, I went into more detail about making it. It’s one of my favorite breads but I think all homemade bread is my favorite.
If my thinking is right (it never is), I shouldn’t have to make more bread til Thursday! Of course, I will probably want to make more bread before then! 🙂
patti says
how do you store your bread? you seem to make so much it must have to be stored for long stretches especially because of no preservatives. with just us two, we rarely finish one loaf before it begins to go bad.
judy.blog@gmail.com says
The bread I made yesterday I sent one loaf home with Chad. I often cut loaves in half and share with friends. I will cut a loaf in half and freeze half of it but we eat toast most every morning with breakfast so that’s three slices (two for Vince and one for me). Most days we eat breakfast around 10 and dinner around 2:30 or 3 so Vince will sometimes eat a sandwich in the evening. I love making homemade croutons for soups and salads and I will use whatever bread we have for that. If I have bread that’s been around for more than three or four days, I’ll cut it up, put it through the blender to make bread crumbs, vacuum seal those in bags and stick them in the freezer. I use bread crumbs in my meatballs and for several meat dishes where I coat the meat and then brown it.
We try to use everything around here and it frustrates me to throw anything out so I do have to get creative sometimes.
RuthW in MD says
I’ve found that I have to keep any bread in the freezer, and just pull out the slices we need at any one time. When I make homemade bread, I let it cool completely then slice it, and carefully keeping it in the loaf shape, place it in a plastic bag, put a wire tie on it, and put it in the freezer. I can usually pull off the number of slices I want pretty easily, or let it sit for a minute or two and try again. We keep all our bread in the freezer, even rolls.
judy.blog@gmail.com says
There are times when I would put bread in the freezer if I had room but I don’t usually have any space for it.