|||

purple bread

I made some oat porridge and almond bread for some friends the other day, except I didn’t have any almonds. I substituted in some pecans (and a few hazelnuts to make up the weight) and this is what it looked like:

purple oat porridge and pecan bread, photo by Tamara Tomic-Vajagicpurple oat porridge and pecan bread, photo by Tamara Tomic-Vajagic

It has been ages since I made bread with pecans (or walnuts) and had forgotten they make the crumb a purple-grey colour. But why?

this is due to ingredients containing iron (such as certain flours) having a chemical reaction with the gallic acid found in walnut skins walnuts.org/news/walnut-wisdom-purple-baked-goods/

I see that I could blanch the pecans or walnuts prior to using them but the truth is I really like that colour.

Up next bread 23 september costing a loaf
Latest posts percentages and schedule bonci bread folded dried starter the meaning of the process gone fishing structure wet and wetter normal delivery Earlsdon festival lactobacillus away colouring of the crust spring festival ear photos from harvest 6000 years combo cooker and steam rye scald friday not saturday Merton semolina scald Watch the dough Merton rye 15 Merton semolina and sesame Merton rice and rye communal oven on sourdough workshops subscribe more on costs sunflower experiments subscribe