Ottolenghi: The Cookbook
Tags: whole grain rye flour Red Fife flour
Recipe Reviews
Zosia from Toronto, ON
This is a very rustic, whole grain bread that’s embedded with tart cherries and walnuts.
I couldn’t find the recommended flours but did discover that they were high protein, whole grain blends so I used Red Fife whole wheat flour (15% protein) and a little rye flour. For an artisanal-type bread that doesn’t need a preferment, starter or sponge, and takes only as much time to rise and bake as a regular loaf, the flavour was fantastic. However, texturally, it was a fail – clearly my flour substitutions didn’t work. I do think it was intended to be a dense loaf, but there was a definite lack of gluten development in the dough so I’ll have to work on that.
Regardless, it was enjoyed alongside a bowl of hearty kale and mushroom soup.
Login or register to add your own review of this recipe.