Four Whole Grain Loaves

BRUSCHETTA WITH VEGAN RICOTTA, BLACK OIL CURED OLIVES

BRUSCHETTA WITH VEGAN RICOTTA,  OIL-CURED BLACK OLIVES

2 rye breads

2 rye breads

multigrain football

multigrain loaf shape

eggplant parm

eggplant parmingiano

lunch plate

toasted bread and eggplant parmigiano, with microgreens

seeded rye

seeded rye

This past weekend I went back to bread baking.  I was eager to enjoy my own whole grain breads with the magnificent Kite Hill Almond-based vegan cheeses.  So I made two full recipes of bread — four loaves, two each of Rye with Caraway Seeds, and Whole Wheat and Einkorn.  My rye bread recipe is tried and true, so that was easy.  The other pair was a new effort, and I think I managed a good combination of whole wheat and einkorn, plus a small amount of rye (all milled myself from sprouted grains), and organic KAF (King Arthur Flour) white bread flour. rye Lolo

One of my target dishes was the almond ricotta with a little olive oil, spread thickly on pan-roasted slices of rye, and dotted with delicious oil-cured black olives — scrumptious.  The other thrill was Barbara’s version of a Calabrian eggplant parmigiano (mostly almond ricotta plus a little bit of parmesan cheese).  We had it as a main course for dinner, and I added some of the eggplant dish at room temperature to toast for lunch the next day.

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