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Wednesday, May 16, 2012

In the kitchen


We do bread in batches of four to eight loaves to save on running the oven. The wheat is locally grown, and we tend to throw in whatever is on hand -- extra eggs, shredded veggie leaves, chopped chives, oats, barley, brewer's yeast, rye, etc. Stale breakfast cereal hides well in it. Veggie stock or the whey from pasta may provide the liquid. Add yeast, salt, honey to taste and stir till it "rises off the bowl" (forms a lump). Cover and leave overnight in fridge or cold room, shape and bake in the morning. Round loaves on a cookie sheet work best for me. Start eating one right away, freeze the others after a stint on the cooling rack.

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