Monday, February 4, 2008

Our Daily Bread

This is a picture of today's bread just after mixing, as it begins to rise. I thought I'd share a little tip for those of you who don't care for whole wheat bread, but want a healthier, grainier bread than white. My bread is a whole wheat bread, though I often add a little King Arthur's unbleached and unbromated white artisan flour. If I have any leftover brown rice or cooked potato or dry rolled oats, I add them to the mix, but recently I have begun to do something new. Last week I cooked a little bulgar and some rolled oats for just a few minutes, and put them in the bread. It was just delicious and got raves. :<) Today I cooked a little of Bob's Red Mill 5 Grain Rolled Whole Grain Hot Cereal, and added it. This contains whole grain oats, wheat, rye, barley, triticale, and flaxseed. A powerhouse of ingredients to really make a healthy loaf.


  1. OMG you even bake bread. I always think I would like to do this but I haven't tried as yet. I hate white bread and I am allergic to wheat. I avoid white as much as possible but I like a good tasting wheat bread. I guess I am not really allergic to wheat but we shall say intolerant. My body does protest.

  2. When you say you add things to your bread - do you just use your ordinary recipe? Or do you change the other ingredients? I've just started adding things to my loaves (rice yesterday), very good, but I'm still trying to find recipes for this, because I'm not confident enough to just get on and do it. And have you ever tried adding sprouted seeds? Is that good?


  3. Oh, Lisa, believe me, it is not that hard. I promise. I'm sorry about the wheat allergy. A while back I made a quick bread with garbanzo bean flour and it was out of this world delicious! I wonder if it is 'just' white flour you are intolerant of or all wheat.

    Joanna, I don't change the other ingredients. My bread is pretty much: a spoonful of butter, a spoonful of honey, almost a T. salt, and a couple cups of water. Then anything extra, an egg, and almost 2 T. baking yeast risen in 1/2 cup warm water. I have tried sprouted wheat berries and the bread was great and quite light.

    Thank you both for your words.

  4. Your bread sounds delicious! Someday I will try to bake bread. I never have and I must say that it intimidates me.

  5. I cheat and use a breadmaker, which reminds me to go and make a loaf right now. Thanks for jogging my memory.

  6. Hi Nan - your bread looks delicious. I've been doing bread this winter too - such a yummy treat. Thanks for the tips on making whole wheat even better - I'll have to try them.

    So fun to catch up on all of your posts - as always, thank you for the book reviews and recipes and beautiful photos. I always feel like I'm sitting in your kitchen visiting when I read your blog - thank you!!

  7. Violet Lady, do you have a KitchenAid or some other brand of stand mixer? If so, there is really and truly very little work involved. My old days of kneading for minutes and minutes is over. The mixer does it for me.

    Margaret, along the same lines, I don't think there are any cheats. Anything that helps someone bake bread at home is a positive in my mind.

    Thanks for those nice words, Kris. I've been looking at your wonderful bread. Honestly you could sell it, it is so beautiful!

  8. There's nothing any nicer on a cold, winter day than the aroma of freshly baked bread. I really like the additions you've tried and might incorporate some of them into my own breads. :) I can smell that dough!


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