The Art of Zen Living

One of the ways I’ve been living simply is by making my own bread.  Week in, week out, one night a week (while I do other things) I “make me this night my weekly bread”.

As good as my basic Honey Whole Wheat recipe is (re-posted inside), a bit of variety is also good.  Here are a few things I’ve tried and what I thought.

1. Rolled Oats: Yummy.  I just throw a handful into the flour when I’m mixing it in.  Changes the texture in a subtle but pleasing way.
2. Spelt berries (seeds): Uncracked, they’re teeth breakers, but provide a nice nutty flavor.  I suggest cracking them with mortar and pestle, or perhaps placing them in a bag and using a mallet.
3. Millet: Very tasty.  Again, it’s more of a texture change.  Adds a nice, pleasant “pop” sort of crunch.  Again, I added this to the flour before I mixed it in, about a 1/4 cup.  No need to soak or crack it, but be sure it’s washed.
4. Rye Flour: Substitute 1/2 cup of rye for 1/2 cup of the whole wheat.  Gives it a nice, rye undertone.

I have a few other things I want to try over the next few weeks - quinoa, graham flour, cracked and toasted buckwheat to name a few - so I’ll keep you posted.  I’m also going to try some more traditional bread flavorings, cinnamon raisin swirl among them.  Look for that post in the next week of so as well.

See inside for the recipe, and stay tuned for more “Dough!”

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