Make your own whole wheat bread; why Michael Pollan insists

Mornings are cool now, sometimes even downright chilly. And with this fall weather, I’m ready to start baking again. Turning the oven on during the summer never seemed appealing–except for various pizzas, of course–so meals were often simple, little cooking required. No more. Let’s crank the oven on, pull out some yeast, and fill the house with wonderful smells that may even waft through our open windows. Perhaps we’ll finally meet our new neighbors this way. Cookies worked in college dorms, maybe bread is the secret in the real world.

wholewheatbread
This loaf had a surprise inside.

One morning this week, after recovering from the previous three-article, 13-hour day at work, I made the most of my time at home before another meeting needed babysitting. That meant making bread, something I’ve been meaning to do more often, thanks to Michael Pollan.

More and more, after reading Pollan’s “Cooked,” I question the lengthy list of ingredients on the plastic wrapper. It’s been quite some time since I’ve even purchased “regular” sandwich bread at the grocery store, instead foregoing sandwiches for other dishes. That’s primarily because I can never even eat my way through a whole loaf before needing to store slices in the (overstuffed) freezer for safe keeping. Soon, maybe my loaves will be eaten more quickly, shared at the table, feeding not just one. Until then, I’ll share bread with friends and my sister, and cram lingering pieces into the freezer.

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