(Hungry mouths beat the camera to this loaf)When you ignore your blog for three months a lot can happen. For instance, you can turn up in Vancouver on UBC campus, suddenly a student again and loving it -- not to mention the sushi and all that caffeine charging you from the cafes stamped on every corner. Then suddenly you best pal has a baby and you're creeping on thirty and feeling sentimental before you stash a bunch of junk in your van and drive to California to bob in the waves and watch sunsets and forget you're almost thirty because everyone you meet is offering you money, dinner, advice, and a bag of Jelly Bellies. When you're finally back sleeping in your own king-sized bed it's almost a let down because September keeps winking at you and there's a new job, which sucks you like a whirlpool the minute you step in through the school doors because the whole staff already knows your name and the students actually come to the library to read and when you suggest titles, they're actually interested and actually take the books out and actually read them.
And that's what it's been like.
Which is probably why I took a nap yesterday afternoon. I never nap. But it felt good. Even waking in a puddle of drool before dragging, no ripping, my lazy carcass from the king felt good. I think I'm ready to slow the pace and feel a little less frenzied and a little more regular. After all, it finally rained. An entire September without rain and constant sunshine is enough to throw anyone into a bit of a whirlwind.
So I made White Fog Bread, which involves quinoa and apparently hearkens from Eastern Canada, an entirely foggy place. Each loaf is divided into three pieces so you can tear off a hunk (if you're an east-coast working man), put it in a lunch pail, and head out for the day.
White Fog Bread
From Beth Hensperger's Bread for All Seasons
1 cup water
1 Tbsp yeast
1 cup warm buttermilk
1/4 cup oil
1/4 cup honey
3 tsp salt
1 3/4 cup cooked quinoa
2 cups whole wheat flour
3 cups white flour
Combine the yeast and water in a small bowl.
In a large bowl, stir together the buttermilk, oil, honey, salt and quinoa. Mix in the yeast mixture and the whole wheat flour. Add the remaining flour half a cup at a time.
Knead for 3-5 minutes.
Let the dough rise until doubled (1.5 to 2 hours).
Shape the dough by dividing it into three parts. Divide each of those three part into another three pieces. Shape each piece into a long rectangle then roll it up to form a fat square. Fit three squares into one greased bread pan. Repeat with the remaining pieces.
Let the loaves rise until doubled -- another hour. Then bake at 350 for 45 minutes.
Let the bread mostly cool before slicing it, if at all possible.