I really liked that “big bread” from last week, but was still bothered that it uses so much white flour. Today I made it again using a cup of whole wheat flour and 1/2 cup of oats. It turned out fine. And of course I baked it at 400 because our oven doesn’t do 350. The loaves turned out slightly smaller than last time, but I can live with it. It tasted great!
I’ve been forgetting to mention that on Wednesday we celebrated “Pi Day” a little early in my classroom. Thursday and Friday were conferences. We made apple, lemon meringue, and pumpkin pies from scratch, including the crusts. (Correction, we did use a can of plain pumpkin for that pie.) There were gluten-free versions of each one, so it was quite a production… and quite a tasty one at that, even though I didn’t eat all of the pies. They sure LOOKED good, and the buzz was all positive. Pie Day was the culminating activity for our Food Around the World unit. More on that another time.
Also forgetting to mention that we are sooooo sick of winter produce, we’ve starting making sprouts again. They are delicious, especially in Papa’s patented PB & J with sprout sandwiches!
On the homemade Big Bread….