one half cup toasted wheat germ
This morning I used frozen blueberries and the bread was delicious! Just a touch of sweetness, thanks to the molasses, and a lot of heft, thanks to the whole wheat and toasted wheat germ. I like a bread that’s sturdy, brown and filled with goodness and this recipe fits the bill more than quite nicely. Try it and let me know what you think.
By the way, if you use fresh fruit, dust the fruit with a bit of white sugar or flour. That keeps the fruit from sinking to the bottom as it bakes. This morning, the frozen blueberries were added at the last stir, into a very stiff batter and that kept them in place throughout the batter.
Perhaps you’ve guessed, I cook by touch, taste and my eyes. I think I’ve been cooking so long, 45 years now as well as I enjoy reading cookbooks for pleasure, that cooking is, mostly, intuitive. Even baking which is supposed to be more “keeping to the letter of the recipe” than stove top cooking. Food is forgiving and mistakes, generally, can always be salvaged. If the above recipe hadn’t worked for me, I’d have sliced and toasted it then served it with sweetened whipped cream and fresh blueberries. YUM! There’s always a way…
A plain clean room , a nut-brown loaf of bread,
A cup of milk, a kettle as it sings,
The shelter of a roof above my head,
And in a leaf-laced square along a floor,
Where yellow sunlight glimmers through a door.
My quiet days: a curtain’s blowing grace,
A potted plant upon my window sill,
A rose fresh-cut and placed within a vase,
A table cleared, a lamp beside a chair,
And books I long have loved beside me there.”
~ Virginia Woolf ~
~ 3 monkeys in front of my studio ~