Sunday, 17 October 2010

In Which I Find My Friends in a Book!

Best of Food Blogs Cookbook
Softcover, 216 pages

Wow, who would have guessed just how huge food blogging would get? Not only has it grown exponentially, it shows no signs of slowing down. Food is the one thing that we all have in common, that we can't live without, and that we connect over. Food is life. Good food makes life worth living.
Whether you are looking to perfect your pastry skills, learn new cuisines, connect with other cooks and bakers, teach what you have learned, lose weight, gain weight, feed your picky children, spouse, boss.. or are relearning how to cook due to allergies and food sensitivities -  there is a genre of food blogs for you.
Not only are food blogs filled with interesting recipes and ideas, but often they are quite entertaining in their own right, and I have met some of my favourite people through food blogging.
Imagine how excited I was to see some of their gorgeous, shining faces in a book! Foodista is the cooking encyclopedia everyone can edit. An online forum of tips, recipes and information, they have come out with a book of the top 100 recipes from contributing food bloggers. And I am proud to call some of those bloggers my friends.
Of course I wanted to immediately whip up one of the great recipes, but what to pick? They all looked so good. Then I found this gorgeous Ancient Grains bread, I had all the ingredients on hand and the author is a fellow Canadian. Kismet.
The bread came together very easily and baked up wonderfully. Sarah managed to create a loaf that is super healthy without being too heavy - and that is totally delicious. Especially with tuna salad. But don't take my word for it, try it yourself!

Ancient Grains Bread - reprinted by permission
Sarah Reid, Canada
Blog - What Smells... So Good?

One of the great things I've recently enjoyed sharing is my love of making homemade breads. It's nothing new on my blog for sure, but to most people the art of making bread regularly at home is an archaic, and sadly lost, tradition. But what better way to share the decadence of these tiny, new-yet-old grains?

Ancient Grains Bread
Serves 14

1 pkg instant yeast
2 1/4 cups flour
1 cup whole wheat flour
1/3 cup rye flakes
3 tbsp ground flaxseed
3 tbsp amaranth grain
1/3 cup quinoa
1/4 cup soy flour
1 1/2 tbsp vital wheat gluten
1/3 cup skim milk powder
1/2 teaspoon salt
1 1/3 cups warm water
1/4 cup honey

   1. In a large bowl or stand mixer, whisk together yeast, flours, rye flakes, flaxseed, amaranth, quinoa, soy flour, wheat gluten, skim milk powder and salt.
   2. Stir in warm water and honey, mixing thoroughly to form a cohesive, fairly firm (but workable) dough.
   3. Turn out onto a floured board or knead with the dough hook for 12 minutes, until very elastic and smooth.
   4. Place into a bowl, cover and allow to rest 30 minutes.
   5. Roll rested dough into a log shape and tuck into a greased loaf pan.
   6. Cover with a clean towel and allow to rise 50-60 minutes.
   7. Preheat oven to 350F.
   8. Slash the top of the loaf 2-3 times with a sharp knife or lame.
   9. Bake 40 minutes. Turn out of pan immediately and cool on a rack before slicing