Updated 10/22/22: I discovered a wee error in my topping instructions below. It is now fixed. Enjoy!
Since I've been writing and researching more than baking during this hot summer, my kitchen has been used more for testing recipes rather than creating new or modifying existing. However, this one I could not resist. I previously shared the amazing peasant bread recipe by Alexandra Stafford of alexandracooks.com. This is a minor modification packed with a lot of deliciousness.
This bread is great for toast, sandwiches, as a salad side, or freshly sliced with a drizzle of honey.
Get the recipe at Alexandra Cooks:
For the modification: It will seem like a lot of work, but it's really easy, and the extra flavor is so worth it. You can increase the amount of cereal and honey for the exterior coating if you want a thicker layer.
As a bonus, the bread with this topping makes delicious french toast.
1st Part (Optional. You will still get the wonderful flavor without adding more grain to the bread itself. I just happen to like it.)
1/4 cup 7-Grain Cereal (I use Wheat Montana, but any good 7-grain with quality grains will work).
1 Tbs stone ground flax seed
Add 1/4 cup cereal and the 1 Tbs flax to the flour portion of the peasant bread recipe. DO NOT add anything else.
If using this topping, prepare it ahead of time and let it set while the dough is in the first rise.
In a medium bowl (need room to mix), measure out another 1/2 cup 7-Grain Cereal.
Warm 4 Tbs raw honey to a more liquid state; this only takes a few seconds in the microwave or set a smaller bowl inside a bowl of a boiling hot water for the same result.
Immediately drizzle the warm honey over the cereal and mix together with a small rubber spatula or spoon. It will be sticky. Just scrape off and mix until it's well blended and all the cereal is coated.
When you're at the step to separate the dough into two bowls, use a little extra baking or cooking spray in the bowls. Separate the dough, then mix 1/2 the cereal and honey mixture over each batch of dough and lightly mix using the forks. It will seem like it's greasy or sticky, but that's okay. Don't overmix. The idea is to coat the dough, not knead it.
Follow the rest of the recipe as normal, and allow to fully cool before slicing.
Even if you are not a baker, this bread if worth trying. It is so easy! Enjoy with your favorite beverage and a good book.
You can download a PDF version of this recipe on the Writer in the Kitchen page.
Books by a Favorite Author
If you haven't already read Susanna Kearsley's books, I highly recommend them. She's an amazing writer and she so easily draws you into the worlds and times of her characters. My favorites are The Shadowy Horses, Mariana, Named of the Dragon, and The Rose Garden, but you really can't go wrong with any of them.
I'm due for a drive up to Glacier Park soon, and if the Mother Nature sees fit, the smoke-filled skies will have cleared and there will be ample moments to photograph and share with you next month. Until then, it is back to writing I go.
Be well, be kind, and may you enjoy life's simple pleasures whenever the opportunity arises.