My family eats almost an entire loaf of bread every day. Toast with breakfast, sandwiches for lunch, crusty bits at dinner. In fact, most of my bike commutes started with a cup of strong black tea with milk and a slice of sprouted grain toast with butter and honey. The sustaining power of this combination is impressive. Sprouted grain bread can contain twice as much goodness as white bread, so it doesn't take much. The downside is that sprouted grain breads are purchased at a premium, nearly $4/loaf at the grocery store.
I mentioned here that my household had rediscovered their bread machine a few months ago. I finally tried the "dough" setting, opting to bake the bread in the oven in a stoneware bread dish instead of in the machine itself. There were many benefits to this method: thinner, tastier crust; a more consistent density, particularly with the whole wheat; slices of a more reasonable size, and the ability to make more bread in a day. Since my wife broke down a few months ago and bought a sprouter (like this) that works great, my next bread-making endevour will definately involve sprouted grains.
Spring is around the corner (I hope!) and it won't be long before I'll be needing a peanut butter, honey, Nutella sandwich on sprouted grain bread to get me through that first 50 mile ride of the season. What foods keep you going on long rides?
7 comments:
Beatuiful looking bread!
wow, that is one tasty looking loaf.
I, too, am powered by grain on long rides, but I go in for the oatmeal version: Vermont Morning, only available locally, an incredibly hardy, grainy oatmeal. I add yogurt, raisins, cinnamon, and brown sugar. Keeps me going strong for many, many miles.
Katie, taht sounds yummy! Can you share the recipe?
I'll give the yogurt additive a try in some of our yummy local Sonqualmie Falls Lodge oatmeal. Do you put it in cold after or heat it with the oats? Cooked with milk or water?
I have a bread machine, but haven't been impressed so far. I haven't tried just dough yet though! Good idea.
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