blackout bread

Last night I was feeling a little adventurous, and given that we might be experience a blackout this weekend, I decided to make some bread that would hold us over if anything happened (our stove is electric).  I concocted a yeast bread (yeast, warm water, honey, flour, salt) with grated carrots, pecans, and rolled oats for texture, taste, and nutritional balance.  I then rubbed the outside with honey, ground nutmeg, and salt and let it rise.  Right before baking I added some grated gruy√®re to the top.

Man, it was so good that we've gone through half the loaf as of this morning.  I'm letting a second batch with zucchini and almonds rise as I type.  The veggies keep it really moist and the cheese adds a wonderful flavor, especially paired with nutmeg and honey.

I don't have the exact amounts/proportions of everything, since I was kind of winging it, but the ordering is pretty intuitive: mix the yeast (5g?) in warm water (~1 cup) and honey (2 T?) in a large bowl, let it bubble.  To this mixture, add grated veggies (4 sizable carrots or 2 medium/small zucchini), oats (~2 c), salt, nuts, and mix thoroughly.  Add flour and mix until everything is fairly well coated in flour.  Kneed and add flour as needed.  This is trickier than regular bread dough because of the moisture in the veggies--add flour slowly.  You can let the dough rest a little (15 min) before shaping, or just do it directly; I chose long loafs.  Rub in honey, nutmeg, and salt into crust and let rise 1-2 hrs.  Top with grated cheese and bake at 350 until cheese darkens.  Let cool and devour.

Also wik: we found a friend outside our window today.  Red-tailed hawk?  N thinks it might be a beaver.  

No comments: