I’ll admit, I wasn’t really ready to hear it. I was basking in those last few days of sunshine and heat. While it was a little uncomfortable at night without a/c and warm breezes coming in through the windows, I was enjoying it. Matt’s been ready for Fall since June. But then, all of a sudden, I realized something awesome–Fall isn’t just about chill and rain and lack of suntans, it’s about fuzzy sweaters, thick scarves. But so much more…and this is what got me to play on Team Fall…pumpkin, squash, apples and spices. 

Pumpkins, people! And apples! And squash and soups and homemade breads and happiness!!

And, holy moley, I live in the Northwest where all of these foods grow like everywhere and they’re crazy big and you can pick them off of the trees and vines right there on the farm while simultaneously giggling and meeting the farmers. (Breathe.)

So Fall will be awesome. I’m down for it. And this blog has not been my main priority lately. So, to get back into Memoir Munchies, I’m doing something a little crazy. Remember 100 posts that one summer when Matt and I went to Vegas? It happened. But now it’s time to do…

Happy eating!
Laurel

  So, there you have it. Let’s get clean(er). Good luck, friends. Food will follow next post, I promise. And I’ll probably mess up the kitchen (again). 🙂
 

Bread. Piping hot, just out of the oven bread.

I have a great respect for bakers, you know, the pros that spend years crafting their recipes and fine tuning them to perfection. There is so much pride and care taken for each baguette and roll. And pretty breads are amazing, but I really love the look of rustic bread. I just imagine that is what the bread looked like coming out of my ancestors’ ovens or hearths. This bread is like that.

I also have a fascination and love for Mark Bittman. He’s professional, practical and doesn’t sweat the small stuff. Of course, I don’t know him personally, but I like his ‘no fear’ approach to cooking. Baking is no exception. If you have a fear of yeast, don’t. 🙂 But if you’re still afraid, don’t worry-this bread requires NO yeast. And it’s Mark’s recipe that I hardly altered. Let’s bake some awesome bread.

Ever use these products? I used this flour and am excited that it’s a local company!

Quick Whole Wheat Molasses Bread
Hardly adapted from Mark Bittman
This hearty bread is a bit crisp on the outside and soft and spongy on the inside. It is great for sandwiches, toasted with nut butter, or even as a side for soups or cheeses. Whether or not you are a molasses lover, you will hearily enjoy this bread.

*Takes 15 minutes or less to prepare + 1 hour to bake*

Oil or butter for the pan
1 2/3 cups buttermilk or yogurt or 1 1/2 cups milk and 2 tablespoons white vinegar (see Step 2)
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup molasses

Step 1. Heat the oven to 325°F. Grease an 8- × 4-inch or 9- × 5-inch loaf pan.

Step 2. If you’re using buttermilk or yogurt, ignore this step. Otherwise, make soured milk: Warm the milk gently to take the chill off—1 minute in the microwave is sufficient—and add the vinegar. Let it rest while you prepare the other ingredients.

Step 3. Mix together the dry ingredients. Stir the molasses into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine), then pour into the loaf pan. Bake until firm and a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack for 15 minutes before removing from the pan.

Happy eating!
Laurel