After reading Food Matters, Lauren and I have been experimenting more in the grains department. We’ve made a number of variations on the flatbread recipe that is included in the book. It makes a great snack, but is more like a pita than a loaf of bread.
Tonight I made a Quick Bread using whole wheat flour, mixed with some buckwheat and garbanzo flours along with yogurt and some Fireweed honey. I’ve always been hesitant to make bread due to the time commitment, but this recipe took less than 10 minutes prep and 45 minutes in the oven. And it was delicious! I modified the recipe by adding an egg and reducting the honey to about 1.5 tsp.
I didn’t have a camera handy for the glorious moment that I took the bread out of the oven, so I’ll just have to try another variation next week. 🙂