Seeds in Pods

Because I like cooking, and I like talking about it.

Tasty textured wheat

Kind of a fail of a picture. Anyway, I wanted a bread that had more of a different texture, and this one has wheat berries in it. They make it annoying to knead, but add a really nice component.


2 C bloiling water

2/3 C wheat berries

2 tbsp yeast

1 tbsp sugar

1/2 C warm water

1/2 C rye flour

1/2 C whole wheat flour

8 C white flour

1/2 tbsp salt

1.5 C milk

1.5 C water.

Add wheat berries to boiling water, let sit for two hours. Drain. Mix yeast and sugar in warm water, let sit for five minutes. Mix all flours and salt. To this, add yeast, wheat berries, milk, and water. Knead for 10 minutes. Make into ball and let sit in well buttered bowl. Cover and let rise until doubled. Turn onto floured board and again knead for 1o minutes. Cut in half and press each half into a buttered bread pan. Cover and let rise until doubled. Brush with water and cut slashes on top, and then put into 400 degree oven for an hour. (For me, this took 40 minutes).

Adapted from Beard on Bread. Makes two loaves.


Mmmmm molasses bread

I love bread! This bread was perhaps one of the easiest that I’ve ever made, but only made one loaf. I like having an extra loaf to freeze, so if I made it again (which I will) I’ll double the recipe.


3 3/4 C whole wheat flour

1.5 tbsp yeast

2 C warm water

2 tbsp molasses

1/2 tbsp salt

Put flour in microwavable mixing bowl and microwave for 45 seconds or until both are warm. This is very important. Add yeast to water and add molasses. Allow to sit for 5-10 minutes, but keep an eye on it, as it will be super foamy. Add all other ingredients and put directly into a large bread pan. Cover and allow to rise until it’s grown by 1/3. Bake at 450 for 50 minutes. NOTE – while the recipe said this, it’s important to check the bread. Mine only took 25 minutes. Take out when top is brown and bread sounds hollow.

Adapted from Beard on Bread. Makes one loaf.

Sturdy oat bread

This bread is as tasty as they come. It’s from James’s Beards “Beard on Bread” and really takes the cake for a dense, moist bread that isn’t too much effort. I have modified the recipe so it makes two large loaves instead of three – we simply didn’t have enough bread pans.

3 C boiling water
2 C rolled oats
5.5 C flour
4 tsp active yeast
4 tsp salt
3 tbsp salad oil
1/3 C molasses

Pour water over oatmeal and let cool. The mixture should no longer be steaming, but be cool enough to comfortably stick a finger into. Add 1 C of flour and yeast. Stir in thoroughly and let sit in bowl UNCOVERED until mixture has doubled, at least one hour.

Add other ingredients and mix until it gets stiff enough that kneading is required. Turn onto floured board and knead for at least 10 minutes. Butter two loaf tins, divide dough in half, and let sit until size has doubled. Probably at least one hour.

Bake at 350 for 40-60 minutes or until loaves sound hollow on both top and bottom.

Makes two loaves.

Friday challah

I’ve been working to get back into baking bread. I made some bread earlier this week (irish soda bread) and when it ran out, I decided to keep supplying the household bread. Because it was friday and we’re culturally Jewish, it only seemed sensible to make challah.

3 tbsp active dry yeast
1 1/3 C warm water
1 tbsp sugar
1 tbsp coarse salt (or less!)
3 tbsp softened butter
3 eggs
5 C flour
milk for glaze
poppy seeds

Mix yeast into water, let sit for five minutes. Mix in sugar, salt, butter. Beat eggs in to mixture. Add flour, one cup at a time. When all flour is mixed in and dough is stiff, turn on to floured surface and knead until smooth. Place in buttered bowl and then flip over and leave covered for 2 hours.
Divide into six pieces and roll each into a rope that’s 1 inch wide. Cut each piece in half. Braid into two loaves and place onto buttered cookie sheet. Let rise until they have doubled in size. Paint with milk and sprinkle with poppy seeds. Bake at 400 for 35 minutes.

Skillet naan

First actual post about things that I’ve made in a while! This summer, I’m doing an internship with a pastry chef who runs a restaurant with her husband. She is essentially responsible for all starches and desserts that they serve, and twice a week, I get to learn how to do what she does. A few weeks ago, we made naan, which I reproduced at home as part of a truly delicious dinner.

1 C warm water
1 tbsp baker’s yeast
1 egg
1/4 C milk
1/4 C sugar
4.5 C flour

Mix yeast and warm water. Let sit for 10 minutes. Add all other ingredients and mix. Let sit, covered, in a greased bowl for 1-2 hours. Cut dough into 12 equal pieces and roll into balls. Set balls on greased baking pan and let rise for 30 minutes. Lightly oil hot pan (medium heat). Roll out one ball to 1/8 inch thick circle. Put into pan. Quickly start rolling next circle. Flip naan in pan. Finish rolling out naan, remove naan from pan. Repeat. (Note! It’s easy to over or under cook these. They should bubble a little and have the light brown spots on them, but not be gooey).

Makes 12.

Ice cream!

Turkish ice cream wedges. Blackberry, chestnut, and pistachio.

Slow cooked beans

Large slow cooked white beans with pepper, tomatoes, and onion. Simple.