It is no secret that I like to cook and despise cleaning up after myself! Well, last week I had foot surgery and my mom came to visit and help a bit. You may be thinking, She didn’t. She didn’t make her mom clean up after her. She is almost 40 after all! No, I didn’t make my mom clean up after me, but she did allow me to make a mess along side her and volunteered to clean up so I could literally put my feet up.
I made several things…
- Apple Strawberry Rhubarb pie ( top left)
- Peanut Butter Cranberry Chocolate Chip Granola ( bars which became crumble) ( top Right)
- Cinnamon Logs ( bottom left)
- Pizza Dough – for breakfast pizza
These were all amazing! But the best was this bread (bottom right) that my mom has been sending pictures of for months… Bread? Really? Come on- Yes, Bread!
It is like an artisan bread- soft center with firm, yet chewable crust!
What makes it so amazing is that there isn’t sugar or salt? Well, there is a bit of sweetness -100% ND honey!
But really, it is the texture and natural flavors all working together that make it terrific and what will now be my “go to” recipe! Besides there being a great recipe, the secret is using a seasoned cast iron pan with a lid!
So here we go….
7 Grain Bread
Ingredients: 3 cups bread flour, 1 cup multi-grain cereal ( I used Bob’s 5 Grain Hot Cereal), 1/3-1/2 c. flax, 1 3/4 tsp salt, 2 c. room temp water, 3 Tbs pure honey, 1 tsp instant yeast.
Supplies: 3-5 qt Cast iron pan with lid, parchment paper
Directions: Step 1) Mix dry ingredients in a large mixing bowl, add honey to warm water and stir until mixed together. Step 2) Slowly add water solution to dry ingredients, mix well. ( It will be sloppy and loose). Cover with plastic wrap and let sit for 1 hour. Preheat oven to 425 degrees. Step 3) Flour counter to roll dough in to coat outer layer. Cut parchment paper big enough to sit in and cover most of the inside of cast iron pot. When hour is done, take dough out of bowl and shape into round “ball”. Roll in flour on counter to coat outside layer. Place on parchment paper and lower into cast iron pot. Trim off any parchment paper that extends above the top of the pot. Cover with lid. Step 4) Bake at 425 degrees for 30 mins, remove cover and bake for 5-12 mins to get crust to turn a deep golden brown. Check ever couple minutes after the first five. Step 5) Let cool for 15 minutes before removing from pan. Lift from pan using parchment paper.
Additions: 1 c. dried cranberries, sunflower seeds, herbs ( rosemary, thyme, sage) , cinnamon, dried apricots, dried apples, raisins… possibilities are endless!
“Part of the secret of a success in life is to eat what you like and let the food fight it out inside.” –Mark Twain