The Simple Pleasure of Good Bread

Fresh Ground Spelt & Oat Loaf with Rainbow Quinoa & Chia Seeds

There is something deeply satisfying about making bread.

Maybe it’s the transformation...the slightly unruly mound of dough that doesn’t look particularly promising, followed by that moment when you open the oven and discover a beautifully browned loaf waiting for you.

And then, of course, there’s the smell.

Lately, I’ve been developing new recipes that increase the protein and fiber while reducing the fat and carbs without sacrificing the very reason we eat bread in the first place: because it’s delicious.

This latest experiment may be one of my favorites.

Freshly ground spelt, rainbow quinoa, oats, flax and chia all found their way into the dough. A scattering of grains and seeds went across the top, and into the oven it went.

The result?

A hearty, rustic loaf with a wonderfully crisp crust and soft, substantial crumb—the kind of bread that actually feels like food. I sliced this one into about twelve generous slices, which should easily last us a week alongside some of the other baked goodness coming out of my kitchen.

And because good bread deserves something equally good slathered across it, I made a homemade olive tapenade with a spicy jalapeno to take the heat up a notch. That combination might be worth baking the bread for all by itself.

I’ve been experimenting more with the foods I make at home finding ways to use whole grains and seeds, boost protein and fiber, and rely a little less on what comes wrapped in a package.

Bread seems like an unlikely place to start. We’ve been taught to put it squarely in the “should I really be eating this?” category.

But perhaps good bread deserves a little redemption.

There’s something wonderfully old-fashioned about the whole process. Flour on the counter. Dough beneath your hands. Waiting for it to rise. The smell filling the kitchen.

Then comes the hardest part of breadmaking:

Waiting long enough to slice it.

I managed.

Barely.

And yes, it was delicious.

Perhaps the best foods aren't the ones we have to give up, but the ones we learn to make better.

I’ll be sharing the tried-and-true versions of these new recipes on my Substack as I perfect them. Follow along for free if you’d like to see what’s baking next. Link on top homepage bar or https://substack.com/@bethbrubaker

Fair warning: there will probably be crumbs.