Pages

Wednesday, January 25, 2012

Bread Baking Wednesday

I finally got around to experiment with the 5 minute, no knead bread method.  This is from the book: "Healthy Bread in 5 Minutes a Day".


 

This is Attempt Number 1 !! 





The bread came out a bit dense.

I am not sure I had the proper whole wheat flour, as it said "whole wheat graham flour". I am going to buy some new whole wheat flour for another try.

It really is dummy simple. Mix the dry ingredients, add the water, let rise. No kneeading. Throw it in the refrigerator. On baking day, take out, make round-like, let rise for 90 minutes, then bake.

Okay, for running content-no run today. I have had a bit of pain in my adductor muscle, the adductor magnus, I believe. This is probably due to the uneven surface snow surface at Mohican on Sunday. Instead of the 10K run planned, I elected to walk on the treadmill and get my pushups in.

I am planning on running 20 miles for the Winter Buckeye Trail FA, in the Cuyahoga Valley National Park Saturday. I would really like it to be 50K, but I will see how I feel. I have to keep in mind I do have a 100 mile event coming up soon and I do not want to be overtrained-or under-recovered for that.

1 comment:

  1. Graham flour is definitely different.
    I have both Artisan Bread in Five Minutes a A Day and Healthy Bread in Five Minutes a Day, but I make bread so often from the first, I've really neglected the second. Must remedy that!

    ReplyDelete

I've had to enable comment moderation due to spam! Please leave a comment, humans! I would love to hear from you!