Just some cracked wheat bread. It’s made with molasses so it’s really dark. This might be my favourite texture yet for homemade bread. Plus it’s a good way to use up some of my kasha. I made it before going to work the other day which was just cruel as my apartment smelled of freshly baked bread and I needed to run off before I could eat any. So I had some when I came home. I’ve been eating it with my pickled cheese. Divine! The second loaf is now in my freezer.
Let me start off with this: I am usually a pretty decent bread maker. It’s one of the things that I like to make and that is usually quite successful. However when I say that I need to specify that it only applies to yeast breads. Take away the yeast and I get this sad excuse of an Irish soda bread.
I know why, too. It’s because I didn’t add enough liquid. Because I live on the shores of a big lake I’m used to living in a humid environment! But it’s been so dry lately that I couldn’t even add enough liquid to make the bread work. Oh well. I’ll still eat it, of course. It just needs a runnier jam!