Harvest Grains Salad

IMG_6059.JPG

Over the last weekend my boyfriend was out of town, so I decided to experiment with light meals that might not be enough for him to eat for dinner, but would be fine for me. Namely, I had saved a few recipes of grain-based “salads” that would be quick, cheap and at least moderately healthy. One of them was a couscous recipe from Serious Eats (from their “Healthy & Delicious” series, natch). I substituted a lot of different things in this recipe, but the backbone is still there; in fact, you could argue that the recipe itself is like a template that can easily be adapted for various ingredients. To call this a salad is really kind of a misnomer; it’s a salad in the same way that any mix of vegetables and grains can be considered a salad. This dish can be served hot or cold, as a main course or a side, and it’s dead simple, with few, low cost ingredients. Read more…

A Simple, Rustic Loaf

200907122138.jpg

Another week, another sandwich bread. This one, once again from King Arthur Flour, comes on a suggestion from my mother, who said this was a good loaf to try. I ended up having to substitute or leave out various things, due mostly to the fact that I was nearly out of all-purpose flour, and I didn’t have any grain mix or cereal to add. The loaf came out well anyway, and while the shape was not perfect for sandwiches, it worked well enough. Read more…

A Country Loaf

200906242329.jpg

So rarely with my bread baking do I think far enough ahead of time to make a starter Saturday night, which is of course the night before bread baking day. But often I want to try out some of the more rustic or european bread recipes, which almost exclusively call for a starter. Last week I found one, however, that only had a starter that only needed to sit for a couple of minutes, not overnight. It was King Arthur’s Country Loaf, and while it doesn’t quite make up for the taste of a real starter, it definitely made a tasty bread. Read more…

Rustic Sandwich Rolls

  200906211814.jpg

This is another iteration of my 12-grain bread for sandwiches. This week, I adapted King Arthur’s Rustic Olive Roll recipe, omitting the olives and substituting a cup of 12-grain flour for bread flour in the starter. This is the first recipe I’ve made with a more unusual rising method, namely rising in a floured towel. I’ve always been wary of doing this because I would fear that the dough would stick to the towel and make a mess, but this worked without a hitch. Read more…

Oatmeal Wheat Sandwich Bread

  200906182135.jpg

Hey everyone, I’m back, and I have a ton of posts to write up. First, the weekly bread! I try to mix it up when I’m making sandwich bread for the week, and last week I decided to go for a straight up classic sandwich loaf bread. I am constantly on the crusade for the perfect sandwich loaf, and one of the stipulations is that I be able to slice it fairly thinly without it falling apart. Read more…

12-Grain Ciabatta

200906012217.jpg

I’ve been meaning to make a ciabatta for a while now, but I never think about it early enough to make the starter that is required of it. This weekend I finally did think of it, so I was able to try out King Arthur’s whole grain ciabatta recipe, with some modifications of course. Read more…

12-Grain Pan Cubano Sandwich Bread

IMG_5466.JPG

This is the second iteration of this bread, made for our lunch sandwiches for the week. I’ve adapted it from King Arthur’s Pan Cubano recipe, multiplying the recipe by 1.5 and converting it to a whole grain bread. Read more…