The other day I kindly received some of my very favourite cereal from Jordans:  good old fashioned Jordan’s crunchy.  This was in response to an excited tweet about one of my baking clients who pronounced a loaf of my sourdough bread made with Jordan’s as “outstanding”.  A bag of crunchy and a bag of musli calls for a bake off!  Further, a rye and spelt versus rye and wheat calls for a double bake off!  Let the games begin…

Refresh and soak

The first stage was to refresh the sour dough and soak the crunchy and the muesli.  This is the key to adding oats, nuts, seeds, or fruit to bread:  soak them to they are juicy and squashy and bake into a juicy, delicious bread.  You will have to reduce the amount of water you normally add to the dough because of all the moisture in the soaked Jordan’s. 

spelt sour dough in rising baskets

wheat sour dough in rising baskets

 

The second stage was to pop the prepared dough into the rising baskets to rise.  This 12 hour process develops the flavour and does something magic and scientific to the bread so that when we eat it we absorb more of the nutrients than we do with a faster rising loaf.  The wheat flour is from Dove’s and the spelt is from Gilchester’s.

And now….ladies and gentlemen….what you have all been waiting for…the final product!

Sourdough wheat with muesli (M) and crunchy (C)Sourdough spelt with muelsi and crunchy

Sourdough spelt with muelsi and crunchy

I have it on good authority that all four loaves were devoured in the kitchen at Jordan’s.  If you want to experiment with using Jordan’s products in your bread making and want some help and advice please leave a comment!  Trust me, this is amazing bread…YUM!