Though we are only a few days into the new year, plans and goals are starting to take shape over here. Lists are being scribbled and resolutions hammered out. It’s a lovely sort of renewing feeling, the beginning of a year. It also helped to start it off out in the country with no internet (or i-phone) access. Here’s a few snapshots from new year’s day…
The icy chill in the air has me craving warm and comforting foods as of late. While looking for a bit of soup inspiration, I stumbled upon a simple bread recipe over at Heidi’s blog. The cute name along with the fact that it contained yeast made my decision for me. I have steered clear of yeasted breads in the past, but one of my goals this year is to become comfortable with them and learn more about them. This bread was a good place to start. It’s the perfect accompaniment to soup, or a bit of thai veggie curry as it was in my case. The slight modifications I made are listed below, along with a link to the recipe. I encourage you to eat it warm from the oven as it will surely make your day a little brighter despite the wintry cold.
Find the recipe for “easy little bread” here.
I used an equal amount of whole spelt flour & light spelt flour instead of the wheat flours (this makes it wheat free), added 2 tbsp of whole millet for crunch, and greased my loaf pan with coconut oil. I suspect you could make it vegan by using pure maple syrup for the honey.
