Locked in, but still headed to Krakow!

This morning went I went to leave for work, I discovered that I was home alone and had been locked inside without keys. I must admit I had a few moments of "oh-no-this-is-a-bad-start-to-a-bad-day" feelings, but after those fled and I gained my composure, I called the office and Rick and before you know it everything was ok. . .

Including out trip to Poland! Needing visas badly, Rick and I are taking a few days and traveling to Lviv and then onto Krakow -- both cities reknowned for their beauty. It is supposed to rain which means crummy pictures, but I'm simply giddy to get out of the city for a while!

I'll post pictures and a summary upon return!

Wish you were here :D

Homemade Oated Soda Bread

Warm, fresh from the oven and cooling near the window, I couldn't help but try a slice. Without butter, honey, jam, or salt for flavouring, this bread is at once moist, sweet, and -- in a word -- delicious, my Homemade Oated Soda Bread.

I will make this again and again. :D

Homemade Oated Soda Bread

_________________________________________________________________

Makes 1 loaf of 10 thick slices

Nutrition: 215 calories ◦ 7g protein ◦ 3g fat

41g carbohydrates ◦ 4g fiber

Ingredients:

◦ 2 cups whole-wheat flour

◦ 1 ½ cups all-purpose flour, plus some

for dusting

◦ ½ cup multi-grain oats

or steel-cut oats, more for garnish

◦ 1 t baking soda

◦ 1 t baking powder

◦ ¼ t salt

◦ 2 T pure honey, more for serving

◦ 1-2 large eggs, preferably organic

◦ 1 T olive oil

◦ 1 ½ t white vinegar

◦ Purified water if needed

◦ ½ cup boiling water

Tools:

◦ baking sheet ◦ 2 mixing bowls & 1 small bowl

Instructions:

1. In your small bowl, pour boiling water over oats. Let sit 5 minutes. Also, preheat

the oven to 375°F and dust your baking sheet with flour.

2. In the larger of the two remaining bowls, combine all the dry ingredients and

mix well. In the other bowl, whisk together all the wet ingredients except the

water. Mix soaked oats into wet mix.

3. When well mixed, cut the wet mix into the dry one until well blended. Add water

little by little until all the flour is part of a ball of dough. On a well floured counter

top, turn out the dough using a spatula. If you cannot handle the dough

comfortably, add flour as needed. The dough should not be dry, but should not

stick to your hands. Knead about one minute.

10

4. After kneading, place ball of dough on baking sheet. Shape into classic loaf

shape. Score the loaf by pressing the blade of the knife into the dough. This style

dough will split best down the middle, so one long score in the middle of the bread

will work. If desired, brush with egg or water and place dry oats for garnish.

5. Place in warm oven and bake about 20 minutes or until golden brown, aromatic

and hollow-sounding when you knock on the bottom of the bread. You may also

test the loaf with a toothpick.

6. When done, remove from oven let cool briefly and carefully remove from

baking sheet to serving plate. Be sure to let cool at least ten minutes so that you

can actually cut the bread.

Serving suggestions:

◦ This bread should be pretty tasty without toppings, but feel free to dip your bread

in canola oil, sprinkle a little salt on it, or even spread some honey, jam or

guacamole over it.

◦ This bread, when allowed to cool completely can make a great bread for

sandwiches like the Avocado Sandwich or a regular turkey sandwich.

◦ Despite being rich in protein, this bread is not a complete protein. Eat this bread

with sauteé of grass-fed organic beef and some fresh vegetables, like onion, peas,

tomato and/or sweet peppers; it could be last night's leftovers! Organic, grass-fed

beef is important as you can guarantee that it hasn't been fed with corn or soy

meal and that it hasn't been mixed with soy fillers. Of course, check labels.