Recent bakes:
Bread with oat bran porridge and many seeds (flax, sunflower, sesame), a bit of caraway and cinnamon. Chewy and crispy with incredible flavor.
Bread with roasted buckwheat, coriander seeds and a bit of aniseed. Notable buckwheat flavor with dense and soft crumb.
Bialys. Filled with butter fried onion (until deep brown) and poppy cheese, spiced with black pepper post bake. Some wholemeal flour and malt syrup in the dough.
The trick with those is to bake them slightly pale, let them chill, and then bake for 10 more minutes to crisp. Also, the filling has a very nice flavor complexity and savory-sweet taste.
Pre-bake:
Slightly older, and not baked, but rather made on a gas top:
Lachuch, made with a thin yeasted batter, spiced with ground fenugreek seeds (it has a savory-sweet aroma, somewhat like artificial maple syrup, but not sweet).
The batter is poured over a cold wide pan and then placed on medium heat until the batter mostly dried. then the pan is covered and left to finish baking on a weak flame. The pan is chilled under running water and repeat.
It's moist and soft, very lightly chewy and melts in your mouth. Great four soaking thick soup.
It was served with a brown lentil soup.
