I absolutely love baking bread now that I’ve gotten into a good rhythm of it. Weekly I bake up 3 loaves of soft wheat sandwich bread, and throughout the week I’ve been making this crazy simple no-knead crusty bread I’m sharing with you today. All […]
I’ve made a lot of bread in my life, but nothing remotely fancy.
Not really bread my husband likes, so I end up eating all of it.
I tend to get stuck on the whole wheat bread thing. If I’m going to make it whole wheat, it needs to be 100%. Zero white flour. Because it’s better for you. BUT…. I eat white bread at restaurants, I eat it at other people’s houses, and I even eat it when I buy it to go with our cheese and wine. I’m not going to lie, it tastes good!
Then on Monday it hit me… if I’ll buy some fancy crusty white bread, why not just make it? Just because I’m making bread doesn’t mean it can’t be white! And so the attempt began…
Have you ever heard of the book artisan bread in 5 minutes a day or healthy bread in 5 minutes a day? I have the latter one (because I like to be healthy). Well, the concept is to create a no kneed wet dough that can be refrigerated for up to 14 days. You make a big batch of dough, so that when you want to make bread, you just cut off a piece, let it sit and then bake. I wanted to make their master recipe to just start with the basics (and because my friend Alissa made it once when we were at their place – it rocked!).
The internet is a wonderful thing. On the author’s website I found how to make it: master recipe for artisan bread in 5 minutes a day. I’m not going to share the recipe on here, mainly because it’s in depth and the link above is wonderful. I am however going to show you how it turned out and tell you some mistakes of mine.
Do as it says, not as I do…
- I ran of out of white flour so I used 4.5 cups white, 1.75 whole wheat and 2 tbsp vital wheat gluten.
- Half of my yeast was expired… but it still rose a ton so that must have not mattered!
- I do not have a pizza stone like they suggest baking it on, so I just baked it on the sheet pan on parchment. The sheet pan was not preheated in the oven.
- I also don’t have an oven thermometer like they say to use…
- Salt – use as much as they say. I’m not sure why, but I only put like half the recommended amount of salt in. I also used sea salt since that’s what I had on hand.
- I couldn’t find my food scale so I just guessed at how much a pound of dough was.
So after all that… how did it turn out?
Still a success! It LOOKS crusty, although it is not. The crust was soft.
The inside texture – perfect and soft.
The flavor? Bland. Again, go for the recommended amount of salt.
The husband – he ate it! Although, he said it was bland too.
The pride –> YUP.
I still have enough dough in the fridge for 3 more loaves, so to make it taste better, I’ll add salt on top of it before it bakes, since I can’t really add it into the dough now. Maybe some olive oil and rosemary too for a little more flavor.
While this isn’t going to become an every day bread (I need my whole grains!), it will be nice to have with salads throughout the summer months. We ate it with salmon caesar salad. And THAT was delicious.
Have you ever made crusty bread? How did it turn out? Do you follow directions better than I do?
I have always wanted to make a baguette. I think once I master the crusty loaf, that’s my next challenge!
Happy hump day all.
The majority of the foods I eat I make from scratch. It’s an easy task when I’m prepared with fruits and vegetables in the fridge, meats in the freezer and grains and beans in the cupboard. Even though I make a lot, I don’t make everything I eat. There just isn’t enough time in the day.
Here’s my list of some of the processed foods I regularly eat or use for convenience and taste. Side note: Most foods are processed (flour doesn’t begin as a powder – it has to be ground) and while these products are not as processed as say a frozen chicken nuggets they are a bit processed… someone had to do something to it to make it the end product I eat.
Dave’s Killer Bread – I’ve talked about Dave’s bread many times before. It’s my go to bread, plus it’s a local company and I always like supporting local foods. The bread is just so good!
Sprouted grain hamburger buns and hot dog buns – I like both Ezekiel and Alvarado Street Bakery buns.
La Tortilla Factor hand-made style while corn tortillas – The while corn tortillas are pretty flexible and super tasty when crisped up a bit.
I am not very good at making crackers. Maybe if I used a dehydrator I wouldn’t burn them but for now I buy most of my crackers and chips.
Food Should Taste Good chips – Perfect for dipping in hummus, especially the spinach and artichoke hummus I made yesterday (recipe to come soon).
Crunch Master baked toasted sesame rice crackers
I’m not sure if you can make soymilk at home. I doubt it would be as easy as making almond milk so I always purchase it.
West Soy or Soy Dream plain soymilk – I switch between these 2 because they taste pretty similar to me and don’t have a ton of sugar in them. Whichever one is on sale goes in my cart.
Chicken sausage is super handy to keep in the freezer for quick meals. We recently tried a couple of the sausages from our local butcher, Butcher Boys. We purchase about 90% of our meat from there so we’re glad to add this to our Butcher Boys list. The meat they use is local and high quality with minimal ingredients added to it.
Al fresco – If I want a pre-cook sausage I like this brand.
Trident frozen wild Alaska salmon burgers – A friend of mine introduced me to these a while back and they have become a staple in our house. The patties cook up in 10 minutes. I eat them as a burger patty, or break them up to add to pasta dishes or salads.
I really try to limit my dairy intake because it bugs my stomach. However, I choose to eat it sometimes in the form of yogurt, cheese or ice cream. When I buy yogurt I like get plain yogurt so that I can add to it. I find that most flavored yogurt has a pretty long list of ingredients. When I flavor it I only add 1 or 2 ingredients.
I’m not too picky on the brand, but I do search for ones that are higher in protein than carbs (like thick greek yogurt), or if the carbs are higher then they should be almost equal. Plain yogurt is my substitute for sour cream and mayo a lot of the time, and makes perfect tzatziki sauce.
These canned foods are used because they are so convenient.
Garbanzo beans – They take forever to cook and I use them a lot so buying canned garbanzo beans just makes sense to me (especially in bulk at Costco). I go through at least 1 or 2 cans a week just in making hummus or adding the rinsed beans to salads and casseroles.
Pumpkin – Pumpkin season is just around the corner so I hope to make my own puréed pumpking to freeze. Throughout the year I rely on canned pumpkin for baked goods, pancakes oatmeal or homemade pumpkin and mozzarella ravioli. I just make sure the only ingredient is pumpkin.
Tomatoes – Cut up and ready to be added to casseroles or stews.
Chicken broth – When I get the chance I try to save the chicken broth made from boiling chickens, but most of the time I bake or grill my chicken. Canned low sodium chicken broth is a simple trick I use to make rice and grains taste extra flavorful.
Tuna – I buy the tuna in water. It doesn’t come out of the can super oily and is simple for quick lunches.
That’s my list of time-saving foods I buy. I know there are a ton more I didn’t list. Many of these don’t seem too processed, but like I noted earlier something had to be done to them to get them in their current state.
What foods to you rely on?
Remember how I wasn’t going to drink coffee for a week? The week went by just fine. Tea was enjoyed everyday with no tummy troubles. Over the weekend though I just couldn’t pass up an invite from the hubs to go to Starbucks.
I drank my venti soy misto and enjoyed every slip of it. Strangely I didn’t feel as buzzed from it as I thought I would, but a couple hours later I definitely felt the crash. Low energy is no fun. So other than my Starbucks treat no coffee has passed my lips and I’m liking it.
Gosh I just feel like a bottomless pit! I think from the tough run-bike ride on Sunday, then 45 minutes of P90X Core Synergistic this morning my body wanted more fuel than normal. I made a power breakfast after my workout this morning. Oats cooked in soymilk with banana, raisins, hemp protein powder, wheat germ, cinnamon and topped with peanut butter. It was might delicious while eating, but I was left with a chalky taste in my mouth once it was all gone. Must have been the hemp protein powder.
After Matt (No Meat Athlete) talked up his meat stomping Wine Braised Lentils over toast with spinach and red pearl onions I just had to try out the dish. I even made my own bread to go along with it.
Cracked wheat loaves. The recipe called for sturdy bread… oh yea it turned out sturdy all right!
I thought it was just okay. I could tell Jacob thought it was less than okay, probably because he’s not a lentil fan. I don’t think I’d make it again, or maybe I would with some white beans. I think it was the lentils in the dish that didn’t excite us.
Lastly, Sweet Nicole of PreventionRD passed the sunshine award on to me. Thanks girlie! I’m honored that I can inspire you!
The sunshine award is awarded to bloggers whose positivity and creativity inspire others in the blog world.
Matt, even though we didn’t love the dish you inspired me to try something new so this award goes on to you!
Click here to enter my Dave’s Killer Bread giveaway before Thursday!!