On Monday, I
didn’t go to work because my throat hurt so much and this is torture for a
teacher. I got a good extra day of rest and finally felt good enough to go to
work on Tuesday. Talking was very stressful and by the end of the day I felt so
run-down and just crashed on the couch after work. But I had promised to send
over some dinners to my pregnant friend who is battling extreme morning
sickness and will be for the next 5 months or so of her pregnancy. The poor
darling is so tired all the time that walking around the house feels like a
marathon. So, I gathered up all the strength I had to make a vegetable stir fry
(it was quick because I chopped up everything the night before), packed the
scones that I baked on Monday, and the lentil stew that I cooked on Monday as
well, then had DFJ drive me to her house.
As soon as
we got home, I spent some more time in the kitchen making dinner for my friend,
Hayley, who happened to be in town to pick up a dress for one of her
bridesmaid’s. That was when I started feeling the fever slowly creeping back
into my body. I was cold outside yet so warm and tingly inside. It was 90
degrees outside and 78 degrees in the house and I’m wearing a sweatshirt. Poor
Hayley saw me at my worst and I probably wasn’t the best hostess either.
Fortunately the dinner was a success… I served some of the lentil stew that I
made for my other friend (I made a ton), a soba
noodle with eggplant and mango from Ottolenghi’s Plenty, and my rhubarb spelt bread that I turned into a French toast with rhubarb+strawberry+honey+chocolate
sauce. Really, the only thing that I prepared was the soba noodle dish because
everything else has been cooked up on Monday. As soon as Hayley left, I fell
into a chillfull slumber. It was awful and several times I would wake up
drenched in sweat.
So today, I
had to stay home again… funny how I sometimes wish for a sick day so I can stay
at home and bum around, but when I actually get sick and have to stay home, it’s not great. I’m
bored, clock-watch the whole time and think, “Oh, first period is over… I
wonder how so and so did, I wonder if so and so made fun of my substitute, and
so on”. Also, because I’m bored I talk to myself and ramble… on and on to you…
sorry. I will stop now.
Here is the
promised bread recipe… It is actually a very simple bread made special by all
the nuts stuffed inside. This lovely bread has a light, thin crust and is soft
on the inside. The slightly burnt taste of hazelnut oil and the different nuts
gives it a nice, robust taste and makes it the perfect bread for bruschetta, toast,
lunch sandwiches, pasta dinners, or plain ole PB and J.
Nutty Whole Wheat Bread
Adapted from
Paul Hollywood’s Walnut Bread, 100
Great Breads
2 cups whole
wheat bread flour
scant 1 cup
white bread flourscant ¼ cup ground cashews (pulse in blender until cashews resemble flour consistency)
1 tsp salt
5 tsp yeast (active dry)
2 tbsp hazelnut oil
½ stick butter, melted and cooled
1 cup water + 1 tsp water
generous ½ cup walnut pieces
generous ¼ cup sunflower seeds
a tad of butter for greasing the dough and the baking sheet
Put the
whole wheat bread flour, white bread flour, ground cashews, salt, and yeast in
a large mixing bowl and whisk well together. Pour in the hazelnut oil, melted
butter, and water, and slowly mix together with a wooden spoon. When all the
flour has been mixed into the wet ingredients as much as possible, use your
hands to mix until all the loose flour is incorporated.
Slowly move
the dough out of the bowl into a clean counter, lightly dusted with flour. Make
the dough come together by forming it into a ball. Knead for 5 minutes by
pressing the dough with your palms and folding it over (repeat the press and fold over process for the
given time). When you are done kneading, form the dough back into a ball and
coat with a bit of butter. Also, make sure to coat the inside of the bowl with
some butter. Place the dough back in the bowl and let rise for 2 hours and 30
minutes.
Meanwhile,
grease a baking sheet with butter.
After the
first rise, knead the walnuts and sunflower seeds into the dough by doing the
same process described above. This might be tricky because the walnuts and
seeds will want to keep falling off the dough. Just be patient and knead it
back in gently. Shape the dough into the final shape you want it to be (I
prefer to make a ball) and place on the baking sheet. Let rise for an hour.
Preheat the
oven to 425 degrees F. Right before popping the dough into the oven, cut a
cross on top of the dough using a sharp knife. Bake the bread for 35 minutes
until it turns into a nice golden brown color. Carefully, so as not to burn
yourself, transfer to a wire rack to cool.
Have a great Wednesday my friends! Enjoy!
What a beautifully baked bread! I hope you feel better soon.
ReplyDeleteOh no! Getting sick when summer nears is awful because then it's so nice out but you can't be happy about it :(
ReplyDeleteI'm wondering, what kind of teacher are you? Elementary? High school? I'm in the middle of doing my practicum, and I'm loving it!
Also, this bread looks absolutely delicious. You are like a super woman to be doing this while you're sick!
Aww chica I'm so sorry to hear you're not feeling well! And amazed that you did so much cooking for your friends even in your feverish state! That's love right there.
ReplyDeleteThis bread looks just fabulous!
Hope you are feeling better! Maybe the bread will help ;) It looks delicious. I like the idea of cashews in this bread, along with the walnuts and sunflower seeds. Looks great. I'm bookmarking it! Thanks.
ReplyDeleteIts true!! Every healthy day, I wish I was sick so i could laze around at home. But when i do get sick, its the worst headache possible. I hope you get well!
ReplyDeletethis bread sounds wonderful! i used to hate nuts in bread as a kid but now i crave it!
ReplyDelete