Sunday, February 14, 2010
100% Whole Wheat
I made whole wheat semmel for the first time ever this morning. It was my intention to make them with half whole wheat flour and half regular flour, but I started making them only to discover that I had no white flour. So I just went with it. Anyone else out there try this? My result: dense little buggers. They had the essence of semmel, but were kinda missing something familiar (and good). I will definitely make sure I have white flour on hand next time I try this. In the meantime, however, I'll be enjoying my whole wheat rocks for breakfast.
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3 comments:
Wow, that is nuts. Jonathan and I were talking about semmel yesterday! I was telling him how badly I wanted some and that I needed your mom to come make some for me and he volunteered you as a stand-in semmel maker! You're welcome to come use some of our flour next time you're in need :)
Semmel is pretty dense without whole wheat flour. I can't imagine what sort of deliciousness you have there. I think you might find some other uses for them.
Maybe we can start a museum of hard baked goods. I'll contribute the bagel from freshman year.
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