That started a re-inviting of what we eat. After looking into vegan (yes I have no idea what I was thinking with that!) vegetarian, and clean eating, we chose clean eating. Clean eating is basically where you don't eat anything processed. Yes it sounds totally daunting, and if honestly really felt that way at first but, its getting better! I'm not totally crazy about it. I'm not going to make sure everything we eat out is "clean" (that's not going to happen anyways!) and I haven't taken away Holden's ego (really do you think I'm going to get up that early and make waffles...) But I have taken the first of the big steps towards clean eating...
Homemade Bread!
I deiced last night that I was just going to go ahead and make it! Just buckle down and do it! I went through our pantry and found everything I need but, yeast. I went with it and made a no yeast bread.It's super yummy!!! Not quite the big fluffy loaf I was hoping for but it was a great breakfast bread. Kind off a cross between a biscuit and a bread, but more bread if that makes any sense.
3 cups whole wheat flour (preferably stone ground)
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups rice milk or 1 1/2 cups water (works with any liquid)
1/4 cup liquid fat (i.e. melted milk free margarine, vegetable oil, olive oil)
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups rice milk or 1 1/2 cups water (works with any liquid)
1/4 cup liquid fat (i.e. melted milk free margarine, vegetable oil, olive oil)
Mix dry ingredients.
Mix liquids and add to dry.
Stir until there is no more dry flour.
Depending on the humidity of the air where you live you may need a little bit more or less liquid. The dough should be moist but not sticky.
It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
It is important not to overwork the dough.
Shape into a ball or an oval, with oiled hands. Place on clean baking sheet.
Bake for 40 minutes at 400F.
Mix liquids and add to dry.
Stir until there is no more dry flour.
Depending on the humidity of the air where you live you may need a little bit more or less liquid. The dough should be moist but not sticky.
It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
It is important not to overwork the dough.
Shape into a ball or an oval, with oiled hands. Place on clean baking sheet.
Bake for 40 minutes at 400F.
Variations:
Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor.
For tea time add a tsp pure cane sugar.
The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough.
Sprinkling of seeds in the dough or on top of the bread is also possible.
For tea time add a tsp pure cane sugar.
The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough.
Sprinkling of seeds in the dough or on top of the bread is also possible.
mmmm sounds good. oh, and you can always make the waffles or pancakes and freeze them, thats what i do sometimes :)
ReplyDeletegreat idea tracy! I'll have to try that!
ReplyDelete