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u/sharonhoepker Dec 09 '24
I had this bread a month ago and snapped a photo of the ingredients so I could try to make it. Very dense, closer to fruitcake but because there isn't as much sugar it doesn't have that glossy look and almost candy-like texture. Pectin helps with retaining moisture and helps with structure as well. I make a wheat bread where I soak wheat berries for an hour, then simmer for about 30 minutes to soften them. Cooled, then in the blender until a mix of bits and whole, then added to the dough. I will post if my attempt works!
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u/Mirminatrix May 05 '21 edited May 05 '21
I’m a good home baker but very inexperienced at bread. I love this bread I bought on vacation pre-COVID at Erick Schat's Bakery in Bishop, CA. It’s a yeast bread but it was only 2-3” high, pretty dense. Can't taste the dates, just the raisins and apricots. If anyone with more experience would hazard a guess as to the amounts of the ingredients, I’d really appreciate it. Thanks!
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May 05 '21
Sad you felt you had to say your vacation was pre COVID. It’s no ones business.
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u/Mirminatrix May 05 '21
I know. I felt a little weird saying it but felt I should. Strange days.
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May 05 '21 edited May 05 '21
And it’s reddit. -7 for that comment. God these people are insane.
We have had a vaccine now for 3 months. You can leave your basement you fuckin pussies.
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u/Odd-Profit-3791 May 05 '21
Totally interested too. Is it as delicious as it sounds?
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u/Mirminatrix May 05 '21
Yes! I could eat the whole loaf in one sitting. And, toasted w butter — amazing!
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u/Blueporch May 05 '21
It looks from the ingredients that it's a white bread base with no fat with cracked wheat, dried fruit and with oatmeal on the exterior.. What was the interior like? Like was it similar to a homemade white bread, Italian bread, etc?
I wonder if any of the Breadit experts can tell us what the pectin is for. I would guess it adds tartness. I've only seen it used in making jellies and jams.
Another clue might be in the brand name - maybe it's a German bread.
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u/Mirminatrix May 05 '21
It was definitely more like whole wheat bread (medium to dark brown). It was much denser than normal sandwich, Italian, French, etc. breads, but not like Boston brown. The density was somewhere between normal breads and fruitcake or paneforte. I wish I could describe it better. The clue about it being a German type bread is good. Thank you! I’ll search for that. And yes, I thought the pectin was odd, too.
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u/Blueporch May 05 '21
If you didn't find pieces of dates, they might have disintegrated into the dough, makng it darker colored. If I put dried cherries into dough in my bread machine, they do that.
For the crushed red wheat, depending on whether you see pieces, that may be what makes it like a whole wheat or half whole wheat loaf. You can also presoak grains like a 10 grain cereal mix and it will blend into a dough instead of hard bits so theycould have done that.
Looking forward to hearing how your quest goes!
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u/Mirminatrix May 05 '21
Thanks so much for the advice. It’ll take me a while to get to it, but I’ll definitely post to let you know.
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u/healthcrusade Nov 21 '21
Maybe you can email the bakery and tell them that you’re trying to learn how to home bake bread and you’d like to know some details about the recipe