BreadedPosted: January 20, 2011
After Allie had so much success with bread and wrote a great post about yeast, I knew I had to try my hand at it. I mean what else am I going to do with the five hours between arriving home and going to bed when I can’t workout?
I used the same recipe that Allie used because it had minimal oil, did not require bakers milk (what is that?) and used honey and molasses to sweeten. the only change I made was o switch out the walnuts for pumpkin seeds.
I had some issues with my first rise but when I placed in on the stove top while my dinner cooked in the oven it got to it! I also do not like that it take 5 hours to make bread and I should have it rise a bit more, but I had to go to bed!
I like the doughiness of it and the fact that is organic whole wheat without any soy lectin. The seeds weren’t as crunchy as I had hopped but I knew they were there. The crust is crunchy, but not break your teeth of crunch.
I will probably make more this weekend when I have more time for it to rise without risking loosing my precious sleep.
I enjoyed two pieces of my bread toasted with a little almond butter, raspberry jam and banana for breakfast with a side of plain yogurt. It wept me more full than my usual bowl of oats. There is much to be said about whole wheat and its amazingness.
I can’t wait to make Nick and sandwich with it this weekend!