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Jun 20, 2013 01:03 PM

Smoked bread

I just read my new King Arthur Baking Sheet and there's a recipe for bread machine smoked bread where you "smoke" the flour in a stock pot on top of the stove, then use same flour in making the bread. Has anyone tried this? I don't use a bread machine and wonder if I can do this in the regular bread making fashion. If so, are there any additional steps I need to add or do I just go blindly into baking mode? Thanks

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  1. Oh, wow. Verrry interesting. I can't help, except to say, I have put 3/4 baked cornbread and white yeast rolls into a smoker along with pork shoulder and ham, and they were ah-may-zing! I never thought of smoking the actual flour. Hmmmm.

    1. Tracytrace When I get around to trying it, I'll post results.

      1. Melissa Clark just published an article about bread from smoked flour in the New York Times:

        1. Is smoked food the next big thing? I've seen so many stories on smoking ingredients prior to baking with lately.

          And not one article really raved about the extra step taking the baked good to an outstanding far I've not tried this.

          2 Replies
          1. re: HillJ

            I have the NYT article bookmarked. I don't have a stove-top smoker or fine wood shaving, but the next time we smoke ribs or brisket this summer, I'll put some flour in towards the end. I use the AB in 5 recipes, so I'll see how it works in the master recipe.

            1. re: rockycat

              I looked forward to reading what you discover using this smoking method on flour.

          2. A dash of liquid smoke added to the wet ingredients of the bread might be easier.

            4 Replies
            1. re: Antilope

              Hey, Antilope:

              Makes total sense, thanks.. Got a batch of Lahey no-knead fermenting right now with a shake of kiawe smoke and some rosemary leaves.

              I would imagine smoking the flour in a real smoker, even for 30 minutes, might be too much and make it too grungy-brown. Might be the best use yet for that silly blow-dryer thing they use to smoke lettuces.


              1. re: kaleokahu

                Smokers also have humidity, I can see a batch of gummy, gray, smokey flour.

                Some people balk at using liquid smoke, but use extracts of other ingredients like vanilla or almond instead of the "real thing".

              2. re: Antilope

                Hi, Antilope:

                Well, I tried a few drops of kiawe liquid smoke in the bread, and it worked just fine. I didn't want to go overboard the first time, so you can't smell or taste smoke per se, but it gave the loaf a kind of "je ne sais quoi" quality that was definitely better than the flavor imparted in an electric oven.

                I also got to thinking about it, and I bet you could use smoked salt for this, too.


                1. re: kaleokahu

                  That's sounds great. I want to try some hickory or mesquite smoked bread, I have those liquid smoke flavors. A little smoke goes a long way. I've used it in BBQ sauce and on meat in a slow cooker. I have an outdoor smoker, but the weather doesn't always cooperate with that.

                  Smoked salt should work too, but you are restricted to about 1 or 1 1/2 tsp of salt to a loaf (more would be too salty), but that may be enough, depending on how smoky flavored the salt is.

                  For some color in the bread, smoked paprika would also work. I have some Penzey's smoked paprika.