![]() |
Last weekend I shared an oatmeal-maple bread recipe from my cookbook, Bread Toast Crumbs. For reasons I explain in the post, this recipe has tripped people up over the years, and I'd long wanted to address the issues and, for practicality purposes, re-write it for a single loaf pan.
This week I have a similar agenda for another troubled Bread Toast Crumbs recipe, the three-seed bread, which as you can gather, calls for three seeds: sesame, pumpkin, and sunflower. The recipe instructs you to toast the sesame seeds and then has you add the toasted seeds to the flour mixture with no mention of what to do with the pumpkin or sunflower seeds. This mistake, understandably, has left people wondering if the other seeds are supposed to be toasted as well.
Yes, they are, but the truth is that I don't toast any of the seeds anymore, and the good news is that it doesn't matter. Toasted or not, the seeds impart the same amount of nuttiness (seediness?) to the loaf while lending a heartiness as well.
Just as the pan for the oatmeal-maple loaf is coated with oats, here the pan is coated with seeds, the same mix that goes into the bread. This coating step is unnecessary, but the exterior seeds do make the loaf look very pretty while also providing an added textural crunch to the crust.
Like the oatmeal-maple loaf, this one makes excellent toast, but it's also light enough to be used for sandwiches. I love it for this chickpea "tuna" salad and this favorite egg salad. Hope you do, too.
No-Knead Three Seed Bread |
All-Purpose Lemon Vinaigrette
Super Simple Irish Soda Bread
Crispy Oven-Roasted Cabbage Wedges
Sheet Pan Roast Chicken and Cabbage
Double Chocolate Espresso Cookies
No-Knead Oatmeal Bread |
One-Pot Curried Chickpeas |
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello! Somehow summer is over, the kids are back to school, the hockey carpool has resumed, and, well, I find myself asking: how?! This summer in particular felt like a blink. Alas. Today, I have three things to share with you: First, corn on the cob: at some point in the middle of the summer, I stopped making it. Three of my children have braces, and as I noticed them night after night struggling to strip the kernels from the ears on their plates, sending corn flying everywhere,...
Hello Friends, A couple of weeks ago, I returned home to find Caroline Chambers' new book, What to Cook When You Don't Feel Like Cooking, at my door. Its arrival could not have been more timely: we had just returned from England, and in addition to feeling jet lagged or perhaps because of the jet lag, well, I didn't really feel like cooking. As I flipped through, I noticed the chapter organization — "15-ish Minutes," "30 Minutes," "45 Minutes," etc. — and immediately felt inspired. Surely I...
Friends, hello! Yesterday my copy of Jenny Rosenstrach's new book, The Weekday Vegetarians Get Simple, arrived, and about 30 minutes later the above-pictured tart, the book's cover photo, emerged from my oven. It was one of the fastest dinners I've ever assembled in a very long time and a reminder that a handful of good ingredients — good puff pastry, excellent tomatoes, deliciously creamy blue cheese — go a long way. Three years ago, Jenny wrote The Weekday Vegetarians, in which she shared a...