My Comfort Food

It’s not mashed potatoes but bread is a no brainer when it comes to comfort food. For me it’s toast and tomatoes. This Triple Seed Whole Wheat Bread does the trick very nicely.
 
 
We have made this bread recipe that belongs to my mother in law for a couple of years now. We had to make bread from scratch when we isolated ourselves at the fire tower because groceries only came in once a month and we definitely had no room in our tiny 2 square foot freezer to store loaves from the market. But what a great experience it was to learn all these new techniques. What a blessing it was to have internet (I can’t stress that enough) so I could research all sorts of bread recipes.

There were 3 we relied almost entirely. The first was this one of course, our day to day staple. The second was an incredible recipe for authentic Italian pizza dough that I got from www.101cookbooks.com. And lastly a French bread recipe as a treat. This bread is so great. I can eat this on it own, as the bones that make a sandwich delightful, or as a side dish for fabulous salads such as Tomato and Boccaccini drizzled with olive oil and balsamic. When the markets are show casing heirloom tomatoes, I simply can’t resist picking up some comfort food. Tomatoes and cheese with bread.

When I was a young girl, fresh tomato on toast was a standard breakfast during the tomato season. Being in Southern California has extended my summer a bit and heirloom tomatoes bring me right back to my happy place.

 
 
Sunflower, Sesame and Pumpkin Whole Wheat Bread
 
2 pkgs active dry yeast
2 cups warm water
½ cup vegetable oil
¼ cup molasses
¼ cup honey
½ tsp salt
¼ cup sesame seeds
¼ cup hulled sunflower seeds
1 Tbsp flax seeds
6 ½ cups whole wheat flour
 
Dissolve yeast in ½ cup of warm water. Allow yeast to settle for approximately 5 minutes. Add oil, molasses, honey, salt, seeds and 4 cups of flour. Mix and add remaining 1 ½ cups water and 2 cups of flour.  Knead until bread is no longer sticky using the remaining ½ cup of flour for the kneading process, Knead for about 8 minutes. Place in a clean bowl and cover with a tea towel or cling wrap (if using cling wrap, grease the top of the mound of dough with a little oil). Place in a warm spot and allow to rise until dough has doubled in size, approximately 45 minutes. Punch the dough down and knead for a  minute. Form the dough into 2 loaves and allow to rise for 20 to 30 minutes. Bake at 375 for 25 minutes until golden brown and sounds hollow when knocked on with your knuckles.
 
Need more ideas? Check these out…..Onion Jam and Brie on Toast, Olive PruneTapenade and Oven Roasted Tomatoes and Feta.
 
 

2 Responses to My Comfort Food

  1. Ann Stewart April 14, 2013 at 5:07 am #

    Hello
    I am wondering why there is no pumpkin in the recipe if it is mentioned in the title?

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