Dana’s Bread


Dana’s Bread

Today is my regular baking day, a decadent weekly ritual. I press some dark roast to sip and pull out my favorite old kitchen tools: my vintage McCoy bread bowl (inherited from my mother-in-law) and my Rosti melamine mixing spoon. It is just a lovely experience to grind my spices fresh and to feel the grainy warmth of flour and meal as I mix dry ingredients with my hands. I always feel connected to the familial spirits who mixed bread in this bowl in decades past.

I make Dana’s bread. Dana is my brother-in-law, and a true renaissance man. He is an expert “learner”, constantly starting new projects from scratch and persisting until he has completed a ___________ (add in just about anything: a boat, a suit of armor, a full-size castle, a bread recipe). He developed this recipe when he started hand-grinding red wheat. I love it because it is a healthy no-yeast recipe that can be made without oil or dairy. It uses flax meal and water in place of eggs. You can also adapt the recipe to make gingerbread or banana bread or anything you dream up. This bread is a staple for my no-fat vegan lifestyle. My family never gets tired of the many flavored forms it can take!

Dana’s Bread (basic recipe)

3 Cups 100% whole wheat flour
1 Cup white flour
2 Cups flax meal (ground from flaxseed)
1 ½ C brown sugar (light pack)
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt (optional)
2 Cups water

Instructions

1. Get out your giant bread bowl and assemble your dry ingredients inside.

2. Mix with your hands until the lumps of sugar are fully integrated with the flour and meal

3. Stir in the water and mix well until you have a very thick batter.

4. Put the batter into a non-stick angel food cake pan with a removable bottom.

5. Bake at 375 degrees for 65 minutes. Remove from oven and let cool in pan for 5 minutes.

6. Run a knife around the outer side of the bread to loosen it from the pan. Using a towel to protect you from the hot pan, pop the outer pan off of the bread, leaving the loaf seated on the bottom of the pan. Run the knife around the inner hole to help bread come out easily. Wrap in foil or plastic wrap and keep on the counter or in the fridge.

Variations

Gingerbread:
To dry ingredients: add 1 tsp. each cloves, cinnamon, ginger
To wet ingredients: add ¼ C molasses and 1 C applesauce
Bake an extra 5-10 minutes

Banana bread:
To dry ingredients: add 1 tsp. cinnamon and ½ tsp. nutmeg or cloves and 1 C raisins
To wet ingredients: add 4 ripe mashed bananas

Fruit bread:
To dry ingredients: add any one or combination of nuts and/or dried fruit – cranberries, cherries, chopped apricots/figs/dates, raisins, etc.

2 responses to “Dana’s Bread

  1. who takes your ultra-beautiful photos?

  2. :>) thanks for that nice remark! Up until this week, it has been me, but my girl is now helping with photography/site editing etc. Lucky to have the handy resource!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s