In Tuesday's Breads class, we made Chef's recipe for Super Fruit Bread. This bread contains high gluten flour and a sourdough starter. In addition, it also contains brown sugar, dried apricots, golden raisins, dark raisins, currants, dried cranberries, and pecan halves.
I can't really describe to you how delicious this bread is. Seriously, it's a spectacular bread. And it's healthy, so it's good for you.
What I liked most about this was the effect when the bread is actually sliced. Because the pecan halves are left whole (yes, that's an oxymoron) when you slice into one, you can see these great pieces of pecan, rather than just small bits. Same with the fruit. It is seriously excellent.
In Tuesday's class, we also mixed a sourdough multigran, which Chef baked off on Wednesday and we got to sample on Thursday. This bread could be considered a 7-grain bread because it contains whole wheat flour, rye flour, millet, sunflower seeds, bulgar, oats, and seasame seeds. Again, absolutely delicious and healthy. Sadly, though, I forgot to take a photo of this one.