Here’s proof that I just get myself in trouble when I follow directions:
Mountain Bread. Norwegian Seeded Mountain Bread.
I guess I’m not really sure what mountain bread is – but when I see “seeded” and “bread” in the same recipe title, I’m as excited as Teddie is when he sees me with a cookie in my hand.
Teddie gets really excited when he sees me anyway, but I’m pretty it’s just because I always have cookies.
I am the cookie monster.
But that’s neither here nor there. What I’m getting at is – regardless of the fact that I pretty much followed this recipe to a T and then went over it with a fine-toothed comb to see where I went wrong…
I still wound up with a dense, fallen loaf and I have no idea why. (I am guessing maybe something got lost in translation? Altitude?)
Fortunately for me, when I say “dense, fallen loaf” the term delicious could just as easily describe it.
Because with those adjectives comes moist and chewy and bursting with flavor.
While it’s not the sandwich bread I thought I was making – it’s some of the best “toast” bread I’ve ever had.
Like this afternoon, for lunch: two thick slices smeared with peanut butter, topped with peach slices and broiled…
…or with dinner, a thick, chewy slice toasted just slightly, used to dip into my “tempeh sausage crumbles” and “punk rock chickpea gravy.”
…because if you’re as serious about your toast as I am, you will love this chewy, dense, seedy loaf that is waiting to be made into a PB&J.
…eve if they are mini PB&J’s.
Ever have something turn out “perfectly wrong”?