Hello friends, Romans and/or countrymen. After a lengthy hiatus from writing I am back. I don't have anything particularly deep or interesting to say but I feel that I must write something. I enjoy it and it totes ensures that I remember things from the past if I should ever find myself in the future.
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| A wizz in the kitchen I am not, yet I found myself here- I must have gotten lost. |
In the house that I live in (we're a motley bunch of travel-y types) in Vancouver we like to make our own bread. "How nice!" you coo. You would be cooing from the other side of your face; Daffy style; if you knew why. Food, and many things are impractically expensive over here. Bread is of poor quality, costs a lot more than it should and is gone in no time. We make our own for that reason.
After the adjustment period for which we spent many hours huddled around our freshly baked bread, scratching our heads as to why it didn't come out of the oven in slices, we got savvy to baking and started adding nutritious nuts and seeds. Today, I was feeling particularly fine so decided to try something out. The idea was to diffuse seed-ness into oil that I would then put into the bread. My choices were pumpkin, sesame, walnuts*, almonds and sunflower seeds. It is worth mentioning that I abstained from the poppy seeds- I wasn't sure if I would end up opiated. Below is the pictoral account (with captions!) of how that went down.
* Yup, walnuts are seeds. Don't worry, I'm embarrassed about your ignorance too.
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| Anyone up for a subtlety flavoured oil drink!? What? That sounds horrible? C'mon, be a sport! |
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| Francois looking on with baited breath and a glimmer of hope in his eye. |
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| ...Fuck. Back to the drawing board! And by that I mean the numerous places the ingredients came from so that I can do the exact same thing again but with less carbon! ... Nevermind, it sounded better as a metaphor! |
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| Try 2.0. Didn't even go to uni for photography. Believe it. |
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| Dual cooling. Cold water is in the bowl and an ice cube is in the oil. Hot stuff makes lumps in flour, so says Francois. |
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| Got there in the end. Now to let it prove, bake and be eaten. Updates to what I predict will be a fairly inconclusive culinary excursion will follow... SOON! |
So, it was very very good bread. All the people in the house said that it was particularly tasty and it remained soft and fluffy for 3 days (this is day 3 and it's still around). Maybe it was the inclusion of oil or maybe the flour combo, I'm not sure.
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| Inexpensive bread with inexpensive fake burgers! Excellent! |
Would you like to know how to make your own? Follow the below ingredients! My bread had about a ratio of 4:2 of brown to white flour (the below ingredients are for a small loaf) and I used more than 1 teaspoon yeast, but not much more. Add water slowly as you thoroughly knead the dough, leave it to prove for about 7-8 hours (Mine went for something like 15 hours because I fell asleep.) I bake the bread for more than an hour as the brown bits taste pretty great.
Don't forget the vengeance.
Stay sassy my non-existent readership!
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