A Bread For A Fall Dinner: Whole-Wheat Maple Chevre Bread

October 2011

Both dinner plans and a fall feeling were in the air, so I prepared a loaf to encapsulate the autumn crispness and colors I was feeling.  My fall flavors came from toasted pecans, cranberries and maple mashed goat cheese.  If you’re a Pittsburgher, might I suggest Clarion River Organics for your local chevre supply?

(click to enlarge the recipe)

*For the pre-dough:  Combine the ingredients in a medium sized mixing bowl until a dough forms.  Cover the bowl with plastic wrap and set aside for at least 8 hours.

Time to mash the maple and goat cheese…
(It’s ok to take a little nibble to make sure the mix tastes appropriately like fall)

Spread it…

Roll it…

Enjoy it…!

The maple chevre really added a flavorful moisture to each slice.  I was quite pleased with the fall experimentation.  This bread would pair wonderfully with a fall flavored soup.  Speaking of a fall flavored soup, stay tuned for the aforementioned dinner plans!

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