Ever since the rumours began that the good times are over and we should all prepare for a long hard winter of discontent I’ve taken to baking my own bread each day and fixing me some wholesome homemade sandwiches.
It has become something of a weekly tradition to fix an auxiliary sandwich for my dad who comes around on Wednesdays and we spend some time slowly chewing our sandwiches of ludicrous proportions and having a good old yarn. Fibre and family: two things that many people forget to pencil into their busy schedules. Not only am I keeping regular; I am saving money, enjoying a much better sandwich experience that Subways could provide, my waist is getting narrower and I'm spending more quality time with my Pa.
It is easy to see why I am rather enjoying this recession people keep talking about.
Anyway, I thought maybe I should share the secret of my abundant contentment and leanness.
Recipe
- 150 gm wholemeal flour
- 150 gm high grade white flour
- 1/4 C pumpkins seeds
- 1/4 C (either rolled oats / cracked wheat / whole spelt)
- 2 T wheat germ
- 2 T linseeds (whole)
- 1 T ground linseed - makes it nice brown colour
- 1 T (rounded is ok) milk powder
- 1 t (flat) salt
- Yeast - Either 1 1/2 teaspoons (exactly) if baking over 4 hours. If leaving to bake over night (8+ hours) then reduce to 1 teaspoon
- 1 round ball of butter about the size of a walnut (one very round measuring tablespoon)
- 1 big round tablespoon of manuka honey
- 230 ml water
You can't really go wrong with the butter or the honey.
:)
Serving suggestions
Fresh and steaming straight from the oven you should just wallop a layer of butter on and let it melt in. The loaf is in the prime of its life right at this point to no point ruining it with condiments. (Real butter mind you; not margarine or soya-bean-curd-spread or any BS like that. Full fat butter, from a cow)
Or with coffee in the morning smack down some blackberry jam. Preferably organic and home made jam from a farmer's market with lots of seeds still resident.
At lunch time you want to break out the gourmet lunch fillings: Ham off the bone + Gorgonzola + lettuce from your garden. Use happy-ham though! Don't put cage-grown ham in your mouth, you and the pig deserve better.
By day two this bread – devoid of the preservatives you find in bread at the supermarket – will be getting too stale for anything but toast or dunking into soup.
Real bread can stand on it's end. ;)