No-Knead Breakfast Bread

Damn it, and we’re out of bread again! It is pretty close to impossible to make a breakfast sandwich without it, isn’t it? Now that we are avoiding visits to the grocery store, the only viable solution is to start baking. Again. This bread was born purely out of the craving for a still-little-warm, thick slice of bread topped with some tangy marmalade. I hope this cozy recipe finds its way from my kitchen nook to yours.

Ingredients

• water
• organic maple syrup or cane sugar
• salt
• organic oats
• graham flour
• dry yeast
• organic pumpkinseed flour
• organic pumpkin seeds
• all-purpose flour

Change fuels appreciation

Today I woke up earlier than other days this week. Funny enough, I’ve formed a habit of sleeping in, which is atypical for an early bird like me. Some things have turned upside down. I am enjoying it, though, wholeheartedly. Life has also gotten a new surprising strut in her step. It almost seems like shes been practicing in secrecy for this changed routine. Like an intricate choreography, and now she is ready to get up on the stage and blow our minds.

Through numerous, ever so slight adjustments, I’ve grown more sensitive to what is occurring around me in the present moment. It’s a good thing because I sometimes tend to rummage through life’s wonders without noticing the essence, all that is well. All the richness that is right in front of our eyes.

Mornings have so much potential and space for little notions, like witnessing the light in a soft play of hiding and seek in the folds of the sheer curtains. Its almost as time has slowed down, maybe it has because of all the things are in a standstill. Perfect situation for an introverted dreamer like me, yet thinking of that makes me feel just a little guilty amidst all this chaos. But all in all, I think one must dream early in the day, only in case you forget to do it later.

This morning, after leaving the warm, wrinkled bed linen behind, I pulled my favorite hoodie over my bed-hair and headed towards the kitchen as quietly as possible, and not to break the sleep of those still in slumber. As I measured the coffee grinds, two, four, six cups, in the machine, I remembered that we ran out of bread yesterday. Hmm, maybe I ‘ll bake some later, I thought and filled the water container. Clean water, what a privilege, I thought, and pressed the button.

Not much later, accompanied by the comforting dripping, gurgling, and hissing sounds of the birth of coffee, my recipe was already coming together in my mind. I decided to test how organic pumpkin seed flour would work in this bread, and cause I did not feel like kneading, I decided to cut some corners and have it easy. My recipe for today would be a no-knead improvised country loaf. It sounds like a good enough of a plan for me. The beauty of choosing sure makes things so enjoyable, don’t you think?

Photography & Creativity

My camera has been a fantastic teacher for me since my friend encouraged me to get one back while I was living in Brooklyn years ago. I’ll never forget the tone fueled with willpower she used when she stated it. “Just go and get the best one you can afford and look like you know what you are doing.” “You can do it, and you can do it better than the most.” Here I am looking back, forever grateful for her, as she believed in me at the right moment. That day I got a new limb to dance with, a new kind of a dimension to express the way I see the world.

Every time I bring the viewfinder close to my right eye, I know I’ll be witnessing something unique. When I shoot and move around my chosen subject, I will guard the space only for it in my mind. And as I’m fully engaged in action, it sets me free in a way and releases a lot of energy to frame a picture, a feeling, and in this case, the desired feeling of a memorable food experience. I see the little details,  pay attention to the breadcrumbs and slabs of marmalade, the shades, and highlights, colors, and angles. The texture comes alive, and joy, purpose, and beauty of creation take over me once more.

This morning was one of those that flow. I did not plan to write a post about this or photograph the bread at first. But then it turned out gorgeous and tasty, the sun came out, just as I took the loaf out of the oven as if it meant to come to support me in my intention. Intuition is the best compass, and it applies to most things in life. I have heard my cue, and for it, I know I’m on the right track with my journey.

Bake away the discomfort

Baking seems now more popular than ever; there is only that much Netflix one can handle, right? Also, I think it makes sense. Think about it! Drowning your hands into a wet bowl of dough and making a delightful work of art via an enormous mess works pretty damn well to reduce anxiety and solve any other complicated situation in that matter. Its a cure for all ailments. Balm to soothe our senses. You get the point.

Those who partake in baking can enjoy the multiplied rewards of the effort and share it. The act itself is relaxing and nurturing. We all must eat, so we might as well bloody love it! Don’t you just love those time-lapse videos of loaves of bread and almond croissants reacting and rising in the oven, getting delightfully golden brown and puff? The way you compile it, stir it, knead it and eat it; it is all up to you, all yours to decide. Should I entertain you all with a Sultry Vegan youtube channel for all sorts of food videos, wouldn’t that be a whole lot of fun?!

This bread is easy like I promised, and no kneading required, but you’ll need to have just a little patience.

Start by measuring the water into your favorite bowl, I usually add half cold and half boiling water to get the right temperature to activate the yeast. Next in go sugar, salt, oats, graham flour, and one bag of dry yeast. Mix these with a wooden spoon and cover with a clean cloth. Let the base bubble away for thirty minutes. Continue building up the dough by measuring in the beautiful green pumpkin seed and all-purpose flour. After mixing, I added a handful of pumpkin seeds I had left at the bottom of the jar that I needed for my hazelnuts. Use the ones you have at hand.

While the bread is rising for another thirty, heat the oven to 200 degrees Celcius and paste the loaf pan, I used 27x11x7 sized one, with olive oil or runny margarine. Grab a book or glass of wine and wait away. When the time is up, transfer the dough into the tin. Start baking on the lower part of the oven first for twenty minutes. When the top of the bread is golden brown, cover it with folded tin foil and keep on baking for another thirty minutes!

The bread is soft and tender (and ridiculously delicious), so I suggest you slice it with a serrated knife. I served thick slices of warm bread with generous slabs of sweet and tangy mandarin marmalade we brought home from our vivacious trip to Samos, Greece, last fall. The green and rugged landscape, friendships, and road trips. Every bite reminded me of the vast ocean that swallowed the setting sun every evening and the weird familiarity of the faraway lands of ancient Gods and Goddesses that are indefinitely out of our reach. At least in our imagination, we are free to return there, and food can show us the way.

 

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