Bread-making Continues

Full of seeds and fresh out of the oven.

I’ve continued making bread, improving, (usually), on my original attempt. I’ve discovered that I had started putting too much liquid in the dough, which made the bread overflow the pan as it cooked. there are now oddly-shaped burned chunks of bread on the bottom of my oven.

However, there have been some real successes as well. I made this loaf last week with the right amount of water and added a bunch of sunflower and pumpkin seeds before cooking it. It was by far the best loaf so far.

Seedy Closeup

This week on the other hand I messed up the amount of liquid again, (I went from memory for the recepe, and even though there are only 4 ingredients, apparently I’m not quite there yet), so my loaf overflowed the pan, came out in pieces, and was a bit gooey inside. I’ve left it for a couple of days now so maybe it has improved. Speaking of which, this bread actually improves in the first couple of days after cooking. It goes from being sticky to being moist. This is really something to remember.

Update, (a few minutes after posting): I found another photo of the amazing bread, this time with butter and jam from Avonlea, (you know, where Anne of Green Gables is from):

Bread, butter, and jam bought in PEI on vacation.

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