I haven’t baked bread rolls in quite a while. I love making my crunchy crusted millet bread, mostly because it’s so easy and so satisfying, but every once in a while, I really crave bread rolls for breakfast. I therefore came up with a new recipe for breakfast buns, and am so happy with the result. I had yet to create a “fluffy” breakfast roll, and finally managed to achieve it by using fresh yeast instead of dried yeast. I really wanted a seed-coated crust, but feel free to leave that out for a more traditional bun.
One of the hardest parts about not being able to eat wheat is not really having access to a lot of “fluffy” bread. I mean the kind of bread anyone watching their health isn’t going to be eating on a regular basis, the croissants, butter buns, baguettes and all their french siblings. I used to love digging into an insanely unhealthy croissant on weekends, and, while I’ve found a bakery that makes spelt-croissants, they still use milk and butter to make them, so I try not to indulge too often. Wheatfree baguette, on the other hand, I have yet to find at a store nearby; especially in summer, when everyone’s barbecuing or having summer parties featuring bread and salad, I find it hard to resist.
Finally, though, I have come up with something that can compete.
It was my boyfriend’s birthday on Sunday, and, just as I’ve told you about his family and their family birthdays, there was an insane number of people crammed into our usually not too tiny apartment – but 30 people in our living room was really pushing it! I made myself rare, because I really don’t love such a huge crowd, and took care of cleaning dishes and re-filling the plates.
Remember how last week was not a great week for me? (To catch up, read this post.) Well, I am determined to have a better week, starting tomorrow! I am not 100% sure how I’ll go about that, but I figure by being resolut about not feeling as stressed, not allowing negative influences at university get to me (everyone is in freaking-out-about-studying-mode), and, exercising more than last week. I haven’t been sleeping perfectly, which is why I didn’t really go running last week – I was just constantly exhausted. In the hopes that I will feel less stressed, and therefore sleep better – I will be able to sports! That’s logical, right? I bet you are laughing at me right now, but having the resolution of having a better week beats worrying about the week, so there you go.
As I’ve mentioned before, I have never been big on fast food. Maybe that’s because I didn’t grow up with it – there is no such thing as McDonald’s in Tanzania. Besides, once girls reach that certain age, they are usually self-conscious enough to know that that type of food isn’t the healthiest and best.
I remember one time when we were visiting Germany, though, I think it was around my 12th birthday, when my Dad gave me what I considered the-best-gift-ever back then: We went to McDonald’s and I was allowed to order as much as I could possibly eat. I am not sure what we ordered, I suspect it really wasn’t that much, but to me, it is one of the last times I remember that I ate without that little voice of reason telling me that it was completely unhealthy.
For breakfast this morning, I presented my boyfriend with my White Wheat-Free Bread, proud to the brink. However, even toasted, he didn’t seem all that content. I am guessing that’s due to the fact that he is used to much fluffier white bread, and the one I made contains brown riceflour, automatically making it a bit denser than with other flours. Additionally, he suggested I should add more seasoning. I had thought of that before, but we didn’t have any bread seasoning in the house, and, seeing that the White Wheat-Free Bread was an experiment that happened to turn out well, I was focussed more on the actually-turning-out-as-bread part than on adding additional seasoning. And, despite his lacking euphoria, I am still very, very happy about how it turned out!
Nevertheless, I took up the challenge of creating something more to his liking, and opted for a rye/spelt flour mixture today. The result has just been tasted and, within seconds of biting into the roll, my boyfriend’s eyes lit up and he said, “That’s awesome. You should make a whole loaf of that!” So, I am guessing it is safe to share this recipe with you, which was just as much an experiment, and which turned out edible just the same. I must be getting the hang of bread baking!
I started an experiment this morning. Earlier this week, I baked apple-raisin-bread, using a recipe of Gluten-Free-Vegan-Girl, which required brown rice flour. I actually found some in an organic health food store, and the bread turned out great. However, I had about half of the flour left over, and apparently rice flour goes bad very quickly. So, I have been thinking about what to do with the rest of the rice flour…and that’s where my experiment started.