15/06/2026
🌾 Today’s Kitchen Experiment: The Ultimate Texture & Deep-Roasted Loaf! 🌾
If you love a bread with an incredible crust, a nutty crumb, and maximum flavor, this one is for you.
Take a look at that plastic tub in the photo—those are actually barley grains. I hydrated them, slow-roasted them to bring out a deep, nutty flavor, and then blended them down into a completely custom, homemade roasted barley flour for this dough!
Here is the full breakdown of what is going into the bowl today:
The Custom Flour Blend 🥣
Strong Canadian White: My trusty, high-protein base to give the dough that amazing strength and structure.
My Homemade Roasted Barley Flour: For a rich, toasted, deeply complex aroma and color.
Dark Rye Flour: Adding that perfect, earthy, slightly tangy background flavor.
Nelstrops Tasty Seeds & Grains Flour: Layering in even more rustic grain goodness.
Wheatgerm: For a massive nutritional boost and a lovely, subtle sweetness.
The Ultimate Seed & Grain Crunch 🌰
Coarse Pinhead Oatmeal: To give the crumb a fantastic, hearty bite.
Organic H**p Hearts (H**p Seeds): For a rich flavor and healthy omega fats.
Alesto Seed Mix: A perfect blend for extra crunch on the inside and out.
The Ultimate Time-Saving Twist! ⏱️
Here’s where the flexibility of baking comes in. I wanted this bread ready in just a couple of hours today, and I didn't want to wait for a long, overnight ferment. So, to give the fermentation a massive boost, I added 3g of dry bread yeast alongside my wild sourdough starter into my 1300g flour mix.
Using a hybrid dough like this means I get all the complex, rich flavors of my sourdough starter and roasted grains, but with the speed and convenience of a quick bake.
Sourdough doesn't have to be a rigid, stressful routine that rules your life. If you need bread today, you make the ingredients work for your timeline!
Tell me in the comments: Have you ever boosted your sourdough with a pinch of yeast to save time, or are you a strictly overnight baker?
This is exactly what I love about sourdough. It doesn't have to be rigid or boring. You can look at what’s in your cupboard, experiment with roasting your own grains, and invent something completely unique, nutritious, and incredibly delicious.😍
Have you ever tried roasting grains or making your own custom flour blends for your bakes?
