After a quick trip to the T-Dot to visit the kids and the in-laws, life is getting back to normal, food wise, at least. Yesterday I baked an updated version of English muffin loaf, with multigrain flour instead of white. It’s a fast mix, no kneading, and you can ignore it and do other chores during the rising. Here’s the recipe:
2c plus 1 T/265 ml multigrain flour (make your own or try a mix including bran, rye, oat, spelt, kamut, or cracked wheat, and flax or sesame seeds if you like)
1T/15 ml or 1 packet active dry yeast
2t/10ml brown sugar (or honey or maple syrup)
1c/250ml lukewarm 1% milk (any milk will work, including nut milk)
1/4t/2 ml baking soda
Mix dry ingredients (except soda) in a large bowl. Stir with a wooden spoon to make a thick batter, then for 15-20 seconds more until it looks stretchy.
Cover with a tea towel in a warm place and let rise for about 45 minutes til double.
Dissolve soda in 1T/15ml water and stir vigorously into batter, continuing just until it looks stretchy again.
Grease or spray an 8″ loaf pan. Scrape batter in, cover with towel and allow to rise again about 40 minutes.
Bake in a 375 oven 45-55 minutes until it sounds hollow when tapped on the bottom. Remove from pan right away.
Tastes best when toasted.
We had ours with a pepper and mushroom omelette. The sun is finally doing its work and the snow is beginning to recede. Thankfully, we just might see spring after all.