I’d gotten accustomed to certain things over the years — humans generally are, after all, creatures of habit. One of these things was homemade bread. I’ll take exactly zero credit for this recipe. That needs to go to Charmaine and her brother Jesse (the former for the ingredients, the latter for the process). The end result, though, I take responsibility for, as I’m the guy making the bread.
This stuff is good. Kristy likens it to a melt-in-your-mouth bread, one that makes decent sandwiches, but ultimately ends up best either to soak up a hearty soup, or in the mornings as toast. Either way, you get to fill your face with deliciousness.
As a homebrewer, I end up with a good amount of spent grain from my operations there. When possible, I’ll add a couple of cups of spent grain to my bread to give it a little extra something, but this bread works just fine on its own without. No need to adjust the recipe. A separate post about spent grain is coming eventually.
This recipe is begging for substitutions, too. As I’m writing this post, I didn’t have cracked wheat, so I just went without that one and tossed in a handful of flaxseed instead. I also swapped out the milk for almond milk (Kristy is dairy-sensitive, but also too because it’s pouring cats and dogs and I have no milk in the fridge, nor any desire to go outdoors today).
This isn’t without effort – it takes me about four hours to make bread from start to finish, and there’s a minor amount of exertion involved, but at the end of the day, you wind up with a freezer full of yum.