May God Have Mercy On Your Waistline
Making bread isn't actually as daunting as I thought it would be. In fact, it can be quite relaxing.
The white bread was good. The cinnamon-raisin variation to it was even better (how could it not be?). My initial attempts at making whole-wheat bread, however, resulted in miserable, hard lumps that not even the winter-hungry squirrels would eat happily.
Sadly, when I tried Googling 'whole wheat bread recipe', nearly every result displayed was not, strictly speaking, 'whole' wheat. Most recipes use -- at most -- half whole wheat flour; the remainder is enriched white or bread flour. If my very basic understanding of nutrition is correct, enriched flours are so stripped of their actual nutritive properties that your system digests them in such a way that you may as well be eating sugar. I'd rather just eat the sugar.
And so I ask you:
Why is it so damn hard to bake healthy things that one would actually want to eat?
I am happy to report, however, that I finally found a whole wheat bread recipe that results in a loaf of bread that is, actually, whole wheat, and that does, actually, taste good.
Bee and I are so thrilled with this triumph that we're vowing from now on to eat only this home-made whole wheat bread. For breakfast, lunch and dinner. And maybe a light snack. Which means I'd better get baking if I want a loaf for tomorrow. I feel so Laura Ingalls Wilder!
We'll see how long we can keep it up. I'm not sure I want to add 'bread making' into my oh-so-crowded daily regime. And we may realize in a day or so that the cold, thick loaf we are left with is not nearly as delectable as the oven-fresh form in which it began. And with the amount of butter I like to slather on a freshly-baked piece, it's not nearly as healthy as I kid myself it is, anyway.
Now, if you'll excuse me, I have some dough to punch.
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