Seedy & Garlicky

I realized today that I hadn't baked bread for nearly 2 weeks!!!! I miss fresh bread, and Ross was pining for some as well. 

So after work I got right to it. I didn't feel like cracking out a cookbook though, so I made something up. 

Jenn's Seedy and Garlicky Bread 

First mix together: 

1 1/2 Tbsp active dry yeast 

1 1/2 Tbsp salt 

1 1/2 Tbsp garlic powder

3 1/4 cups warm water

Then add 1 cup of seeds - I used golden flax, roasted flax, and sesame because I had them on hand. 

 

Then add:

 2 1/2 cups whole wheat

2 cups unbleached while wheat 

1/2 cups vital wheat gluten flour

1/2 cup rye flour 

Mix together until it is even and leave to rise for 2 hours. (I took a nap during that time and I'm not sorry about it!) When it is finished rising, flour the counter top and your hands and divide the dough into 4 even parts. Form the dough into loaves by folding it over itself and let it soak up a little extra flour. Slash the formed loaves with a serrated knife, and leave them to rise on a pizza peel lightly sprinkled with cornmeal for another 20 minutes (or in a greased loaf pan if you do not have a pizza stone.) Meanwhile, preheat the oven to 450 F. 

I wrapped the other two loaves in foil to freeze until I am ready to use them. This dough isn't wet enough to store in the refrigerator like this one. 

Boil 1 cup of water and place in an oven safe dish in the oven (like and old pie tin) and  then slide the loaves onto your pizza stone and bake the loaves for 30 minutes, or until that lovely brown color and fresh bread smell fills your home. 

I burned my hands trying to slice these too soon! Let them cool a bit. 

I finally got to slicing and decided we were having fancy sandwiches on fresh bread. 

Looks at all those seeds! The garlic hint within the loaf was amazing as well. 

I made a turkey, roasted red pepper, caramelized onion, cream cheese and jalapeño pepper jelly sandwich with a side of roasted sweet and regular potatoes topped with more caramelized onions. 

Caramelized onions are incredible. 

I really enjoyed biting into a sandwich with soft, still warm fresh bread tonight. I haven't had the energy lately to do a lot around the house since I've been sick, but this really reminded me that it was worth it! 

Cabin Fever

:::Sigh::: I have had some sort of super sinus bug for over a month now. I am so sick and tired of being sick and tired! The weather is FINALLY warming up, and I just want to be outside running, or riding my bike, or anything. I am getting cabin fever! 

On a more exciting note, I finally found a way to get my favorite cereal that I have been missing - Kashi U Black Currants and Walnuts. It used to be stocked at Fred Meyer, but a few months ago they stopped carrying it - and the only place that apparently carries it in Bellingham now is the Wal-Mart. Boo. Not only am I not a fan, the Wal-Mart is completely on the opposite side of town where we never go. Not worth it. 

However, you can order it online! Of course - what can't you get on amazon.com? AND as it turns out it's cheaper and there's free shipping on Amazon if you subscribe to the cereal - so I can have 4 boxes delivered every 1, 2, 3, or 6 months. I caved. I am not usually a cereal person, but I LOVE this!

I think the black currants are the star of the show! Yummy! 

 Pro-tip: don't eat too much in one sitting (like I did the day they arrived) as they are high in fiber. Might actually ruin your day if you eat too much.

Speaking of things high in fiber... how about these Orange Carrot Flax Muffins?

On my Facebook status the other night I asked for advice on how to unclog my ear, and one friend suggested I bake bread. Well, I baked muffins, and perhaps that's why it is STILL clogged 5 days later. The baking was definitely worth it for these nutrient dense power-house muffins! 

Dry Ingredients: Mix together: 

3/4 cup flaxseed meal 

3/4 cup oat flour (I grounded up oats in the food processor) 

1-1/2 cups whole wheat flour 

1/2 cup brown sugar 

2 tsp baking soda

1 tsp baking powder 

1/2 tsp salt 

1 tbsp chia seeds (optional) 

2 tsp cinnamon 

dash of ginger, cloves, nutmeg

Wet Ingredients: Mix together:

1-1/2 cups shredded carrots 

2 oranges, peeled and demolished in the food processor 

1/2 cup craisins (optional) 

1/2 cup walnuts, chopped 

3/4 cup milk 

2 eggs

1 tsp vanilla 

Then add all the wet ingredients to the dry ingredients. 

Pour the mixture into those cute little muffin cups. 

Then bake at 350F for 25 minutes. 

Let them cool a bit. 

And enjoy the wonderful combination of flavors! I am a big fan of this muffin - it is not too sweet at all. 

What makes you feel better when you are sick? 

Probably naps and a good tea. 

Dessert for Breakfast

Chocolate Banana Buckwheat Bake 

This was inspired by Edible Perspective, but I didn't have all the same ingredients, so I made it up. I would highly recommend visiting Ashley's blog, however, she has so many variations on this baby! 

As we were grocery shopping this week I found buckwheat flour for only $3.29 - which surprised me as some flours from Bob's Red Mill run nearly $7-$10 for the same amount. Buckwheat flour is gluten-free despite "wheat" in the name, so this recipe is perfect for my gf friends! 

source

I also picked up flaxseed meal. I've heard that many people add some to their morning cereal or yogurt, or into breads for added nutrition. The side of the bag of flour says FLAX stands for:

 Fiber: lowers harmful LDL, raises good HDL, and keeps you regular: so don't use too much! 

Lignans: natural antioxidants found in flaxseeds to fight cancer.

Alpha-linolenic Acid: aka omega-3s.  

eXcellent choice for your health! 

And Ross thought he was just getting dessert for breakfast?!?! Mwuahahaha!

For 2 Chocolate Banana Buckwheat Bakes you need: 

1/2 cup Buckwheat flour 

3 Tbsp cooked wheatberries (leave them out to stay gluten free) 

2 Tbsp flax seeds 

2 Tbsp flaxseed meal 

2 Tbsp rice milk (or any type of milk) 

1 egg

1 mashed banana 

2 Tbsp pure maple syrup 

2 Tbsp cocoa powder 

1/2 tsp cinnamon 

1 tsp vanilla 

1/2 tsp baking powder

2 Tbsp chopped nuts (optional) 

Mix all the dry, then add all the wet. I used 2 small lightly greased Pyrex bowls to cook these in the microwave for 1:40 - and you're done!

Before and After shots - I couldn't believe this steaming hot beauty came right out of the microwave! 

The bakes slide right out of the bowls. I flipped them over onto a plate, but you can eat them right out of the bowl = fewer dishes. I would have done that but for pictures.

They were wonderfully fluffy, and a beautiful combination of chocolate and bananas. They go great with milk. 

Topped with almond butter and walnuts, since I decided I didn't feel like chopping walnuts to mix in. I would have served them with banana slices as well, but Ross already had a banana in the morning so I skipped it. 

This is the almond butter that I used - MaraNatha Almond Butter. I saw this at our Food Coop and couldn't believe almond butter was going for $18!!!!!! Insane - right? Well, don't fret, because I didn't buy it there. I saw it ON SALE at Fred Meyer a couple days later for under $5. Whew - and it is SO good. 

I mixed it in with my homemade yogurt + granola + wheatberry + frozen blueberry breakfast bowl yesterday morning - it was amazing! And I stay very satisfied until lunch. 

I bought some almond butter from Trader Joe's before, but all the oil was on top and it was impossible to stir. So tough in fact that I knocked it over and spilled all the oil everywhere, and had even drier almond butter to deal with! This is much better. 

Do you ever play around with recipes, or do you follow them to a "T"? 

Good (Seed Bread) Friday

I'm exhausted, and have left blogging a bit behind as I have had to dedicate more time to being a TA and an intern this week. I have also decided to dedicate more time to spend with my husband, and attend Holy Week services, and yes, making bread. 

This is what we hear every Sunday at church before communion, but last night as we remembered the Last Supper, we listened to it with a renewed angst. 

1 Corinthians 11:23-26

 ²³ "The Lord Jesus, on the night he was betrayed, took bread, ²⁴ and when he had given thanks, he broke it and said, “This is my body, which is for you; do this in remembrance of me.” ²⁵ In the same way, after supper he took the cup, saying, “This cup is the new covenant in my blood; do this, whenever you drink it, in remembrance of me.” ²⁶ For whenever you eat this bread and drink this cup, you proclaim the Lord’s death until he comes."

Though I could speak these words by heart, and have heard this story time and time again, there was something about last night where the story struck my in a different way. For Jesus, this truly was His last meal, and as my feet were washed and I tasted the bitter wine with unleavened bread I was simply brought to tears. I felt gratitude in a way that I hadn't before. That night was his last night on earth - and then humbly Jesus went to the cross for me. And for you. And for all the earth and all of creation. 

Good Seed Bread 
An Original Recipe 

Ingredients:

2 cups warm water 

1 1/2 Tbsp active dry yeast

3 Tbsp sweetener (sugar, honey, agave) 

3 Tbsp organic canola oil

1 Tbsp salt 

2 cups unbleached white flour 

2 cups whole wheat flour 

1/2 cup vital wheat gluten flour

1/4 cup sesame seeds 

1/4 cup golden flax seeds 

1/4 cup sunflower seeds 

In a large bowl measure out the yeast, salt, sweetener, and canola oil. 

Add the warm water and gently mix. 

Then add the seeds, followed by the flour. 

Knead the dough by squeezing, rotating, folding and massaging until it is a bit sticky but is smooth, elastic, and is in one piece. Leave it to rise for two hours - or I left mine in the refrigerator to rise slowly overnight. 

After the first rise, prepare your bread pans (grease if needed) and then divide the dough into three equal pieces. Fold the dough into itself and then form into a long cylinder that is about 3/4 the length of your pan. Slash the top of the loaf with a serrated knife and leave to rise for about 40 more minutes. 

Preheat the oven the 450*F. Boil 2 cups of water and place the water in an oven safe dish on the rack below your loaves. Bake the loaves for 25-30 minutes. When they are done place then on a cooling rack for about 20 minutes to let the steam continue to cook the bread. 

(I broke out the summery table cloth.) 

Aren't they lovely? 

The first bite I took was somewhat of a shock - I have become accustomed to my usual honey whole wheat recipe, but this loaf has such a different, exciting and great flavor! 

Loaded with seeds. 

Today is not only Good Friday but it is also Earth Day. While the day tends to have a somber tone, what we must remember is that in Jesus' dying we all live. In the same way, it is by the dying of creation we live. As I have mentioned before - to me, baking bread is both a radical act of environmentalism and an act of spirituality. 

Therefore, I want to leave you with one final reflection for the day, and wish you peace on the rest of your journey in these 3 days. 

Psalm 126:5-6 

⁵ Those who sow with tears
   will reap with songs of joy.
⁶ Those who go out weeping,
   carrying seed to sow,
will return with songs of joy,
   carrying sheaves with them.