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Embracing my hippie roots today...
Aug. 11th, 2013 10:17 pm...by baking a couple of varieties of bread.
I have a bunch of rye flour, and most of a jar of molasses, so I tried out the Boston Brown Bread from the Laurel's Kitchen Cookbook. It involves steaming the bread rather than baking it, and also includes toasted, chopped sunflower seeds, cornmeal, and raisins. A hearty, rich loaf, and a good, non-dessert use for the molasses, as I've been trying to cut down on my sugar consumption recently. Steaming the bread retains its moisture nicely. Some of the ideas from Laurel's Kitchen are outdated (so much margarine!), but it's still fantastic for its emphasis on multigrain, low-sugar cooking.
I also added more of the rye flour plus some spelt flour to a sandwich loaf, and then added flaxseed meal for more fruity, tooty farts. Flaxseed is great...in moderation.
It's butternut squash season around here, so I mixed together roasted butternut squash, goat cheese, farmer's cheese, nutmeg, sage, walnuts, parmesan, salt, and pepper, and used the mixture to fill some calzones. I'll tuck the calzones in the freezer for upcoming days when I don't have the time or energy to cook.
I have a bunch of rye flour, and most of a jar of molasses, so I tried out the Boston Brown Bread from the Laurel's Kitchen Cookbook. It involves steaming the bread rather than baking it, and also includes toasted, chopped sunflower seeds, cornmeal, and raisins. A hearty, rich loaf, and a good, non-dessert use for the molasses, as I've been trying to cut down on my sugar consumption recently. Steaming the bread retains its moisture nicely. Some of the ideas from Laurel's Kitchen are outdated (so much margarine!), but it's still fantastic for its emphasis on multigrain, low-sugar cooking.
I also added more of the rye flour plus some spelt flour to a sandwich loaf, and then added flaxseed meal for more fruity, tooty farts. Flaxseed is great...in moderation.
It's butternut squash season around here, so I mixed together roasted butternut squash, goat cheese, farmer's cheese, nutmeg, sage, walnuts, parmesan, salt, and pepper, and used the mixture to fill some calzones. I'll tuck the calzones in the freezer for upcoming days when I don't have the time or energy to cook.
