I have never got my hands on making a real bread, to be honest. I am more of cheesecakes and other sweets that come in tea time or self-indulgence. But soon I realize, the aroma of freshly baked bread is irresistible.
My own definition of an ideal brunch starts with a hot cup of coffee, and a plate of store-bought sandwich topped with peanut butter, or cream cheese and egg. But today, today is different.
I measure the whole wheat flour while waiting for the yeast to be activated, and the nuts to be soaked completely. A pinch of sugar and a dash of salt might help to balance the flavour. These dry ingredients will get mixed up with chia seed for a few times before I pour in a small jug of whole milk, or until the dough reaches an acceptable texture of thickness and consistency.
Greased bowl, flour sprinkled, I grab myself the favourite damp cloth with the red checkered pattern and cover the whole dough for 40 minutes, which is adequate enough to get the coffee brewed, and drips entirely.
This will cost you another 40 mins, or for me is 60, to get this utterly done in a 180*C preheated oven. And trust me when I say you can fully utilize that precious time to enjoy when the smell is slowly wandering on every spot of your kitchen.
- 2 cups of whole wheat flour
- 1 1/2 teaspoon of active dry yeast
- 1 cup trail mix of your choice. I have mine full of pumpkin seeds, sliced almond and sunflower seed
- 1 tablespoon of chia seed
- sugar and salt, a dash of each
- 1/4 cup soy milk
- 1 1/2 tablespoon of honey
- extra flour to coat
- olive oil
There are many things in life are worth waiting for, and the moment when the hot baking trays are just got out of the oven is one of it. The scent that wakes every small cell and forms the existence of joyfulness. I slightly open the oven door, for the sake of preserving and cherishing this happiness as long as I could. Those placemats that I have spent days to pick up from the shop, now patiently waiting to be selected as the most pertinent one for this amazing piece of art.
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