Since I am an Integrative Health Coach, recipes and cooking are my total thing. I follow all kinds of food blogs, keep up with umpteen nutrition forums, read scads of individual cooks’ food blogs, and have tried several cleanses so I’m part of those groups, too. All these sources post tons of recipes. I LOVE how these efforts serve as a tremendous well of information on the new directions food is taking, define the new food trends, help create and evolve current and new dietary theories. I LOVE it when, at their best, they show what cool and new, new visionary thing is being cooked, baked, or created. And I LOVE it when they showcase creative, inspired and highly-skilled people as they apply their skills to their food obsessions. I’m talking food-genius people, capable of INCORPORATING, and in all sorts of new directions. They utilize obscure ingredients, they fold in deliciousness and somehow blend elegant ease into their cooking ideas, and hence their recipes. These people are just not under every rock. They are the gold-medalist figure skaters of home cooking – brilliant artists who produce groundbreaking recipes, and they make it look easy.
So I try out tons of these sorts of new recipes, and on very happy days that occur very occasionally, a recipe surfaces that absolutely delivers. After making this recipe several times, and having people actually come into my house, sniffing and following their noses, OH-MYing and begging for a taste of what they smelled, let me cut to the chase and state that this unique and totally OH-SO-DELICIOUS loaf of bread, from this bread recipe http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/ (and it’s source, an amazing food blog called My New Roots, check it) is exactly what it proclaims itself to be.
It IS The Life-Changing Loaf of Bread, full stop.
So, to get ready. Enjoy collecting the ingredients for this loaf from Whole Foods or other similar market, and your biggest effort, plus the makings of many loaves, is in the bag. A little gathering, a little locating out from the pantry of the six grains, seeds, and nuts that comprise the batter is as tough as this one gets. Find a suitable baking pan, locate a cooling rack, and you are set. Take four minutes to stir this up (yep, I said four, and yep, I said stir) late in the evening well after dinner, let it sit covered by a tea towel overnight on the counter, turn the oven on when you make the coffee the next morning, and find out for yourself why your search for any other bread recipes may be over. This bread is so suprising and so breathtakingly simple that a second grader could make it (maybe turn this family job over to them after a couple goes?). And it’s so disproportionately delicious to the effort involved to produce it, it’s ridiculous. Sigh. To be honest, this recipe should win a prize – a nutritional prize, a peace prize, a time-found and worries-freed-up prize. Something in that area.
I will add only the following, which does take things further in a very good direction, if I do say so myself: big, lush and dark Monukka raisins. Or possibly apple-juice sweetened dried cranberries. Half a cup. And, go..