TRFL LoafNest - Flavorful Breads

LoafNest Recipe Book Healthy Artisan Breads for Everyday
Flavorful Breads
In this section we add Additional Flavors to the bread.
Slow breads usually have their own distinctive avor coming from the
ours. Nonetheless, here in this section we explicitly add additional
natural avors other than the avors from the ours.
Flavorful breads contain the additional natural ingredients such as
cucumber, tomato, carrots, green peas and yogurt. They are breads
with additional ingredients for avors. But otherwise they are normal
breads made with Water, Salt, Yeast and Flour.
The idea of adding the avors, by replacing the water content of the
normal bread, added a dierent dimension to the breads! These breads
are so simple and elegant, it felt like an invention! These breads are
our favorites! These breads are beautiful, delicious and so easy to
make.
The idea is simple. We replace the water content proportionally, with
the ingredients that has large amount of water in them – to add avors
naturally – in the normal ow. That is, you see that normally 400 ml
Water is needed to make one LoafNest Loaf, with 500 grams of Flour
and half a gram of Yeast and 8 grams of Salt with the normal ow.
When you are adding cucumber for example, for adding the cucumber
avor, you take into the account of water content in cucumber and
reduce the water by that amount in the normal ow. That is it! Flow
deviates a bit, but then you will see what is happening with each
recipe under the tiny notes for you.
Five recipes are presented in this section with ve dierent avors.
For four recipes, you need to blend Cucumber, Tomato, Carrot and
Green Peas to make purees before you start mixing with your fork.
For the fth recipe, you just need to add Yogurt and any extra work is
not necessary. All breads presented here are nice and have distinct
dierent avors.
This section gives you an idea about how additional raw ingredients
could be added so easily. You could try with pretty much any vegetable
or fruits for adding the avors. If you don’t like the raw avors, cook
them with a bit of oil and cool them and then blend to make the
puree. If you fry vegetables before making the puree, note that you
might have to add extra water, because usually water evaporates
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