What I mean is, you can throw your nearly dead bananas at it, and your leftover hot cereal from this morning, and that bag
of dark rye flour you've had lying around in the refrigerator since last March.
Not exact matches
Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix
of AP, 10 grain &
rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup
of dark chocolate chips.
Made this yesterday; only had
rye whisky and whole wheat
flour and two bananas; but added 2/3 a bag
of dark chocolate chips and it's the most blazing banana bread ever.
To start, I have seen some books suggested
dark rye flour, bottled distilled or spring water or even pineapple juice to attract the growth
of the right microorganism in the starter but I have used just tap water, rice syrup and bread
flour to start mine...
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g
dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat
flour 375g
dark rye flour (I used homeground, so pumpernickl for the Americans, medium
rye might pack denser) 385g bread
flour (German Type812 didn't have other, should correspond to American AP or light bread
flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
I made my first loaf in my Zoj with a mix
of Bread
Flour and the White
Rye and a bit
of Dark rye.
2 cups (5 dl) fine spelt
flour 1/2 cup + 2 tbsp (1,5 dl) wholemeal
rye flour 4 tbsp cacao powder 6 tbsp (1 dl) whole hazelnuts 6 tbsp (1 dl) sunflower seeds 3 tbsp (1/2 dl) chia seeds 1,5 tsp bicarbonate
of soda (baking soda) 1 tsp sea salt 1/2 tsp powdered vanilla 75 g good quality
dark chocolate (at least 70 %), roughly chopped... 2 cups (5 dl) unsweetened yogurt 1 large organic banana, mashed 3 tbsp (1/2 dl) maple syrup... unscented coconut oil + chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup
of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup
of sifted spelt
flour (white) 3/4 cup whole spelt
flour 1/4 cup whole
rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped
dark chocolate
This one is extra hearty because
of the spelt and
dark rye flours.
Made with varying portions
of rye grain and
flour,
rye bread, particularly
dark rye bread, has a low glycemic index.