Sour Cherry and Walnut Stick

Page 166

| Course Type: Breads

(1 review)

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Tags: whole grain rye flour Red Fife flour

Recipe Review

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.

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