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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, February 23, 2012

Scraps and Snippets ~ Great Grain Obsessions....

I've gone on and on about the garlic bread I discovered via serendipity.


I'm not through going on and on. 

I'll be honest. Bread scares me. It feels like it's such a fussy thing that I'll be certain to mess it up. But this garlic bread recipe base is so easy to work with and non-intimidating that I've been experimenting.


I made a loaf of French/Italian style bread and I made it with Flax and sprouted wheat flour.




Freakishly good. And easy. Really.


Great Grains This Bread Recipe is Well, Great.



3 teaspoons yeast
1 cup warm water (110-115 f)
1 teaspoon sugar
1TBSP olive oil
1 TBSP ground flax seed
1 teaspoon salt
1 cup sprouted wheat flour
1 cup flour + additional to knead into dough as needed. (I used mix of unbleached white and whole wheat pastry flour)


Put yeast in bowl and cover with 1/4 of the cup of water. Stir and add sugar. Let sit for a few minutes til it foams. Add oil, salt, remaining water, flour (the sprouted wheat and the 1 cup of other) and ground flax. Stir until mixed well. It will form a soft ball. Add another 1/4 of flour or so, knead that in (in the bowl works just fine). Repeat that step two or three more times until the dough doesn't stick to you and it forms a nice ball. Knead it a minute or so. Let sit in a warm spot for 1/2 hour or 45 minutes, it will double in size. Preheat oven to 425. When ready form the dough into a long log. Mine was about 10 inches long. And flatish. Lay on a greased cookie pan or stone. Cut 7 or 8 diagonal slits down the top of the loaf. Don't go all the way through. Let sit another 10 minutes or so. Place in the oven and bake 25 minutes give or take.


That's it. It's tender, tasty and has a great texture.