It Starts with Bread
I don’t know Vim and Vigor, but I felt their presence this early morning upon awakening. I decided to bake some bread.
Eating well, feeling healthy, enjoying early morning sunrises over the water. And so I begin blogging about the art of living, and living green.
Today I do not begin the journey, but I do start recording it in a new way. Welcome. It will be a long, wondrous, and beautiful trip.
Crack open your cans of Kool-Aid and get ready for some fun.
My bread making was not a laborious process of kneading, waiting for it to rise, sprinkling flour all over my floor. Before I went to bed last night I threw a bunch of ingredients into the bread machine and hit the “delay start” button. Hence the wake-up at 5:00 AM with the machine’s quick beeps as it kicked on. By the time I actually rolled out of bed the bread hadn’t baked yet, so I took it out from its last rise cycle and plopped it into a pan (see pic). After a little tinkering, the loaf can then look pretty, and avoids the giant brick effect that most bread machines give to bread.
The bread’s now baking and smells fantastic. I made up this recipe by riffing on a version of a 7-grain bread… instead this one is more like seed bread, and the cocoa gives it a richness and a nice dark color.
Super Seed Bread
1 1/2 c. warm water
2 T vegetable oil
1 T honey
1 1/2 c. whole wheat flour
1 c. bread flour
2 t cocoa powder
1/8 c. corn flour
2 T flax meal
1/4 c. oatmeal
2 T wheat berries (I had tried to sprout wheat berries, but they’re irradiated, so now need to find creative ways to use them up)
2 T quinoa (uncooked; they sprout/cook during bread-making)
1 T caraway seeds
2 T sesame seeds
2 T sunflower seeds
1/4 c. gluten
1 1/2 t yeast
So… here you have it. Seed Bread!
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