One thing that’s been on my bucket list for years is to make bread from scratch. I remember having a conversation with a hippy named Seamus in a dark D.C. bar more than four years ago who said that making bread, building furniture and skiing where the three things that made him feel connected to the earth. I wasn’t interested in the guy, but those comments stayed with me.
One of the reasons we moved to the California desert nearly six months ago was to have time, space and money to do things we’ve always wanted to do. Here, the rents are cheap, the skies are blue and we have zero distractions, including obligations or places to go in town. That gives us energy to create.
Last week, I received an email from our farm box supplier Abundant Harvest Organics: “Our baker is going on a well-deserved two-week vacation.”
“Noooooooo!” I thought to myself.
And then I looked at the sky. Overcast. Actual clouds in our desert skies. I took that as a sign.
So I bought some yeast and whole wheat flour and started the process while C. was napping. I halved the recipe because we have only one bread pan. And maybe I chose the right recipe on Epicurious, but the oatmeal wheat bread was easy. I kneaded it for about 10 minutes: the majority of the process was to let the bread rise.