There are few things I enjoy more than really good bread. But lately, I’ve been increasingly aware of all the junk that is in the bread we buy. If you have never taken the time to do so, you really owe it to yourself to read the labels on bread – and not just major brands. Even the bread that comes from the bakery in my grocery store is surprisingly loaded with ingredients that I can’t identify as food or things that I know I shouldn’t eat. How about a little wood in your bread? Many (but obviously not all) breads have it added in the form of cellulose.
Because of this, lately I’ve been trying to make just about all of the bread that we eat, which given how my boys like bread as much as I do is quite a taste. My solution? No fuss recipes that taste great but don’t require a a lot my time. An artisan baker I am not!
This is a recipe that I make several times a week, and because my boys would just as soon call it a meal, I decided to add quinoa to it to bulk up the nutrition. Surprisingly, they announced that it was the best I’d ever made it, even though I didn’t tell them that something was different. I added the uncooked quinoa for a little whole grain type texture, but you can leave it off if you like. Also, I’m constantly playing around with the flours here, so feel free to experiment. I haven’t had it come out bad yet!
My project in the next week or so is to test out a gluten free version of this that doesn’t rely on a purchased flour blend. (Though I do really like the King Arthur GF blend.) I’ll keep you posted as to how that goes. Although I currently eat gluten, one thing I have on the horizon is an experiment to go without it for a few weeks and see how I feel. For some reason, this his me more stressed than going vegan did mostly because of the bread / vital wheat gluten thing. If anyone has any tips I’d love to hear them. Leave a comment here or on Facebook.
Adapted from Vegan Diner: Classic Comfort Food for the Body and Soul
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