It's been almost a week since I picked up needles and really got some knitting done.
I'm achy (and hoping is arthritis, and not an precurser to the flu!) and tired, and down in the dumps.
Walking is no fun—yesterday I was doing fine—till I stepped in a hidden pot hole (it was filled level with snow ice and slush and gave no hint of being six inched below grade) and wrenched my knee. No serious damage, and I didn't fall, but it's tender.
So I made some comfort food. I've been reading about slow rise breads for months—yesterday, I final got some dough mixed up—and this afternoon—some flat bread.
One half is seeds and spice, (with a light dusting of herbs) the other side is mostly herbs, with sun dried tomatoes, and a light dusting of seeds and herbs. Both halfs hand a snowy covering of fresh grated hard cheese.
A bit of left over dough turned into 9 bread sticks--(now reduced to 6)--only great restraint has kept the 6 from becoming zero. They will be zero by tonight--soup and some salad and bread stick-mmm--that will be a nice dinner.
The plain (white flour, water and yeast) dough has a wonderful rich taste. I know I am going to make more of this as the winter goes on. More flat bread, some loves, and bread sticks—a whole range. I know that the trick to rich flavor is slow rising-- and if the plain white bread taste this good—the whole grain is going to be even better.
I have lots of whole grains—Wheat flour, whole grain corn, oat, rye, buckwheat, and a bunch of seeds (seseme, pumpkin, sunflower) and next time I think I will make a health loaf of whole grains with seeds. I don't make bread much any more—I did it all winter when my kids were young (and they now inturn, make home made bread for themselves and my grandchildern.
My mother never much made bread—but her yeasted sweet rolls? I have never come close to making anything as wonder as them—and while I am not much of fan of pie—her crust set the standard (and I still have never come close to duplicating it.)
Her sister, my aunt Gay, was the expert at brown bread—a whole grain soda bread—and no one else could ever come close to making anything as good as hers.
It's interesting how each of us continues a tradition of cooking—but each new generatons has different skills.