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text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: start;\"\u003E\n\u003C\/div\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMen4uvY-GWHJ6INXHYf6yWoHI5xaJNk0FuwsNUv6vWiWE5suzmmg89kVQP5lHpFg0ndeVrXnVi58epiKMT7gebebLaOTYNspoaPt2XivIhzcLeagDUOjTWvgD0g3EEcL4dMBZGQ_QAyc\/s1600\/protein+bread+avocado+toast.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMen4uvY-GWHJ6INXHYf6yWoHI5xaJNk0FuwsNUv6vWiWE5suzmmg89kVQP5lHpFg0ndeVrXnVi58epiKMT7gebebLaOTYNspoaPt2XivIhzcLeagDUOjTWvgD0g3EEcL4dMBZGQ_QAyc\/s1600\/protein+bread+avocado+toast.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nIf you're into healthy food blogs this bread won't be new to you. I have seen it pop up on every blog I follow but I think I first read about it on Sarah Britton's vibrant blog \u003Ca href=\"http:\/\/www.mynewroots.org\/site\/2013\/02\/the-life-changing-loaf-of-bread\/\"\u003EMy New Roots\u003C\/a\u003E. She calls it life changing loaf of bread and it really is. The concept intrigued me but I couldn't ever find psyllium, which is an essential ingredient of this vegan protein-rich bread without flour. Since there's no flour AND no eggs in it, there must be something else holding it together, and that's psyllium. When I finally\u0026nbsp;found psyllium I still needed a gentle nudge to try the recipe, sometimes I'm just so cautious, which is really weird since I love experimenting in the kitchen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis vegan protein bread is dense but not in a bad way - it's just bursting with flavor and nutrients. And it also does a great job inspiring you to make more healthy choices which Sarah Britton is all about. It sure inspired me to make a very healthy vegan toast with spinach, avocado and black salt, and then also a sweet little version with persimmon. I wish I could bite into any of those two right now!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSince I didn't adapt her recipe, I will send you off to \u003Ca href=\"http:\/\/www.mynewroots.org\/site\/2013\/02\/the-life-changing-loaf-of-bread\/\"\u003ESarah's blog\u003C\/a\u003E\u0026nbsp;(you can also buy her book full of similarly genius ideas \u003Ca href=\"https:\/\/www.bookdepository.com\/My-New-Roots-Sarah-Britton\/9781447290940?ref=grid-view?a_aid=ZulejkaJaversek\u0026amp;a_bid=525d9480\"\u003Ehere\u003C\/a\u003E), but when the protein bread is baked, come back and check my two toasts, ok?:)\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3\u003E\n\u003C\/h3\u003E\n\u003Ch3\u003E\n\u003C\/h3\u003E\n\u003Cdiv\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvXbiiWKu3DVo1ILZgX_Vqayt88aABcP6NcY-lmFAjt1gZFeVZ5wKhg4Hn_7rHffyVbQs5F-CVYqsYUvK2CtvTM4RlTOwvm00qwSBtos0508xIe84_Ox-Ytw4Ju1tLhB8Z6NZGmcMsr5k\/s1600\/persimon+gluten+free+toast.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvXbiiWKu3DVo1ILZgX_Vqayt88aABcP6NcY-lmFAjt1gZFeVZ5wKhg4Hn_7rHffyVbQs5F-CVYqsYUvK2CtvTM4RlTOwvm00qwSBtos0508xIe84_Ox-Ytw4Ju1tLhB8Z6NZGmcMsr5k\/s1600\/persimon+gluten+free+toast.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjefjh3SfMFGu9IDFkHO39rIZnTEInsuuPOrUSrHPJDwSm5sBxquo_s8P8JqxYE0PP_Z0s8ZY3rvpYplyaTIRm1IzOUvxAq4Tck7KvHso8kCHY13d5kEHsEdOMGdygakOtW5BB0EC5j3f0\/s1600\/IMG_7772.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjefjh3SfMFGu9IDFkHO39rIZnTEInsuuPOrUSrHPJDwSm5sBxquo_s8P8JqxYE0PP_Z0s8ZY3rvpYplyaTIRm1IzOUvxAq4Tck7KvHso8kCHY13d5kEHsEdOMGdygakOtW5BB0EC5j3f0\/s1600\/IMG_7772.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ch3\u003E\n\u003C\/h3\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nAvocado spinach and black salt toast\u003C\/h3\u003E\nAvocado toast was such a revelation for me! I love avocado and putting it on toast just makes it so much better - from a mere fruit it becomes a whole meal. Black salt is also a wonderful addition\u0026nbsp;to a vegan diet (or any other, except for low sodium diet maybe) if you can find it. Avocado and black salt make a delicious combo that may remind some of you of boiled eggs (the creamy texture of avocado+the slightly sulphury taste of black salt). If you don't have black salt, try using gomashio instead (or even just sea\/Himalayan salt).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 pieces Sarah's protein bread\u003Cbr \/\u003E\na little knob vegan butter (optional)\u003Cbr \/\u003E\na few leaves baby spinach\u003Cbr \/\u003E\nhalf avocado\u003Cbr \/\u003E\npinch black salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToast the bread on the grill so it gets nice grill marks.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile it's toasting, wash and dry the spinach leaves and peel and slice the avocado.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButter the bread, place spinach leaves on it, top with avocado slices and a pinch of black salt.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEib6Qhzb5rIkNwJ-J8OIJjsBJi6mIj24j8WxxN8PIjQTwuNKloXeXP8dzheKTsmnMRgtCaBI-Rvg7_OOs9jw4MTTuxEmS7XkPJXDocwAiJYBZ2rohoJYC9b8IPlRc-HAyfpyYhSA6bmbzA\/s1600\/IMG_7782.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEib6Qhzb5rIkNwJ-J8OIJjsBJi6mIj24j8WxxN8PIjQTwuNKloXeXP8dzheKTsmnMRgtCaBI-Rvg7_OOs9jw4MTTuxEmS7XkPJXDocwAiJYBZ2rohoJYC9b8IPlRc-HAyfpyYhSA6bmbzA\/s1600\/IMG_7782.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch3 style=\"-webkit-text-stroke-width: 0px; color: black; font-family: \u0026quot;Times New Roman\u0026quot;; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px; text-transform: none; white-space: normal; word-spacing: 0px;\"\u003E\n\u003C\/h3\u003E\n\u003Ch3\u003E\nPersimmon vegan toast\u003C\/h3\u003E\n\u003Cdiv style=\"margin: 0px;\"\u003E\nThis is so simple but so so good! Persimmons are naturally so sweet they are like natures preserves. No sugar needed here! Just be sure you buy Fuyu\u0026nbsp;persimmon for this toast. \"You need to know which you're dealing with: while non-astringent varieties can be eaten, firm and crisp, while barely ripe, the astringent kind – rich, sweet, spicy – are mouth-puckeringly tart until fully ripe. Fortunately, it's not hard to tell when a Hachiya persimmon is ripe, a process that may take several weeks: they should be so soft that their sweet, almost jelly-like, flesh practically bursts through their skins\" says \u003Ca href=\"https:\/\/www.theguardian.com\/lifeandstyle\/shortcuts\/2013\/jan\/02\/how-to-eat-a-persimmon\"\u003EThe Guardian\u003C\/a\u003E.\u003C\/div\u003E\n\u003Cdiv style=\"-webkit-text-stroke-width: 0px; color: black; font-family: \u0026quot;Times New Roman\u0026quot;; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px; text-transform: none; white-space: normal; word-spacing: 0px;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 pieces Sarah's protein bread\u003Cbr \/\u003E\n\u003Cbr \/\u003E\na knob of coconut butter\/oil or vegan butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHalf Fuyu persimmon (the hard variety)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToast the bread, spread some butter or coconut oil on it and top with ripe Fuyu persimmon. A dash of vanilla powder might be nice if you're feeling extra fancy.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: \u0026quot;Times New Roman\u0026quot;; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px; text-align: center; text-transform: none; white-space: normal; word-spacing: 0px;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMv6N2UCDLIOeSI1qS9v4kPgWYn3lMz9kaiqaQAa92X7cywSpfeu8ZcudKQrILo6Z-jL8Ldw5dog3eA1IgZZ8h_Oyf3yVuJQUvWLIQvGEV1ndA1RP7zAP6TUOGAk6VXOwnyRAHcOOC4M4\/s1600\/IMG_7781.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMv6N2UCDLIOeSI1qS9v4kPgWYn3lMz9kaiqaQAa92X7cywSpfeu8ZcudKQrILo6Z-jL8Ldw5dog3eA1IgZZ8h_Oyf3yVuJQUvWLIQvGEV1ndA1RP7zAP6TUOGAk6VXOwnyRAHcOOC4M4\/s1600\/IMG_7781.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/otherkitchen.blogspot.com\/feeds\/7810809030399996114\/comments\/default","title":"Objavi komentarje"},{"rel":"replies","type":"text/html","href":"https:\/\/otherkitchen.blogspot.com\/2017\/02\/protein-bread-vegan-toast-2-ways.html#comment-form","title":"Št. komentarjev: 0"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8950003107197080872\/posts\/default\/7810809030399996114"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8950003107197080872\/posts\/default\/7810809030399996114"},{"rel":"alternate","type":"text/html","href":"https:\/\/otherkitchen.blogspot.com\/2017\/02\/protein-bread-vegan-toast-2-ways.html","title":"Protein bread + vegan toast 2 ways"}],"author":[{"name":{"$t":"Zulejka"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06327054941114577526"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"29","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhrVvjT-iGlmBlTfjst4pHIhtWev9faxgyMPFHdXfm3ciewgdHGp8PVkQBq29RKPfwqRqPlmWdcOfQhyh7ARc6NFSJuFmvWXC9YRjJkKL_ahuQzHRgO0afYOckZcd49WQ\/s220\/IMG_9018.JPG"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMen4uvY-GWHJ6INXHYf6yWoHI5xaJNk0FuwsNUv6vWiWE5suzmmg89kVQP5lHpFg0ndeVrXnVi58epiKMT7gebebLaOTYNspoaPt2XivIhzcLeagDUOjTWvgD0g3EEcL4dMBZGQ_QAyc\/s72-c\/protein+bread+avocado+toast.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8950003107197080872.post-4284005288293443560"},"published":{"$t":"2017-01-13T04:57:00.000-08:00"},"updated":{"$t":"2017-01-13T08:30:41.021-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"slow rise bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"spelt bread"}],"title":{"type":"text","$t":"Slow rise spelt bread "},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOm8PtDTHYPq-Kp9poNZitUCw0mjixU5sT0fVIrhH-fim88eF_0blP6DCjSJ1mTVTxoVlN857dUUQNoQJ9Y6CqGlEctxw5utV3rLK3bft42bcMIQiOGdNLQ91-GrLRwkZNWJS94iTEt4s\/s1600\/slow+rise+spelt+bread.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOm8PtDTHYPq-Kp9poNZitUCw0mjixU5sT0fVIrhH-fim88eF_0blP6DCjSJ1mTVTxoVlN857dUUQNoQJ9Y6CqGlEctxw5utV3rLK3bft42bcMIQiOGdNLQ91-GrLRwkZNWJS94iTEt4s\/s1600\/slow+rise+spelt+bread.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nMy mom has been baking bread for as long as I can remember. When I was little, she\u0026nbsp;used whole grain wheat flour, but then a family friend started growing spelt on her organic farm, so my mom began buying spelt flour from said friend. That was very hippie then, nobody\u0026nbsp;knew what spelt was and it was impossible to find it in the grocery store. But the bread was now even more delicious, and it came with a fun new feature - no kneading was needed. Kneading was in fact discouraged\u0026nbsp;since the spelt gluten is supposed to be different from wheat gluten: it actually disintegrates or something like that if you knead it too much.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo there it was, wonderful, healthy bread you don't even have to knead. My mom usually tops it with sesame seeds which make it extra delicious in my opinion. Recently she began baking her bread with very little yeast - a slow rise bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSlow rise bread trend has been around for a decade or so (it started with \u003Ca href=\"http:\/\/www.nytimes.com\/2006\/11\/08\/dining\/08mini.html\"\u003E\u003Cspan style=\"color: #ea9999;\"\u003EMark Bittman\u003C\/span\u003E\u003C\/a\u003E I believe); it seems the web re-discovered slow rise bread\u0026nbsp;even before sourdough bread that seems to be all the rage now, at least where I live (we make our own, too - \u003Ca href=\"http:\/\/www.bookdepository.com\/Cooked-Michael-Pollan\/9780143125334?ref=grid-view?a_aid=ZulejkaJaversek\u0026amp;a_bid=525d9480\"\u003E\u003Cspan style=\"color: #ea9999;\"\u003EMichael Pollan made us do it\u003C\/span\u003E\u003C\/a\u003E! - \u0026nbsp;and sell it as well). But there's just something wonderfully low-key about slow rise baking that should convince even the laziest baker and all the people who fear that yeasty\u0026nbsp;creature that is bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere's no sourdough starter to look after, there's no kneading, there's no multiple proofing, just mix the dough and let time do its job on it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003E\nSlow rise spelt bread\u003C\/h3\u003E\n4 cups whole grain spelt flour, preferably organic\u003Cbr \/\u003E\nabout 2 cups lukewarm water\u003Cbr \/\u003E\n1 teaspoon sea salt\u003Cbr \/\u003E\nhalf teaspoon active dry yeast\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nrolled oats or sesame seeds (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPrepare the loaf mold or dutch oven: lightly grease it with vegetable oil and dust with flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a big bowl, combine all the ingredients and stir with a wooden spoon until thoroughly incorporated. Stir a little more, just so the dough starts forming: you'll know it is forming when it stops clinging to the bowl and starts\u0026nbsp;forming a sort of a ball. Transfer the dough into prepared loaf mold or dutch oven, sprinkle with sesame seeds or dust with flour and cover with a clean tea towel.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLeave the dough to rise in a warm spot in your kitchen (some people even put it in a plastic container with a lid, which is not a bad idea at all). My mom usually places it on top of her refrigerator. That may last anywhere from 6 to 12 hours, depending on the warmth of the environment and quality of your flour. So I suggest you start making the bread in the morning on a day when you're at\u0026nbsp;home and check on the dough after six hours to see if it has risen enough. You'll know it's proofed when, if poked with a wet finger, the dough comes back half way (if the hole doesn't fill at all, the bread is over proofed; if the\u003Cspan style=\"background-color: white;\"\u003E hole\u0026nbsp;f\u003C\/span\u003Eills back quickly, the bread is not yet ready to be baked). I learned that from my extremely talented and advanced baker friend Natasha, over at \u003Ca href=\"http:\/\/www.mydailysourdoughbread.com\/recognize-3-early-warning-signs-underproofed-bread\/\"\u003E\u003Cspan style=\"color: #ea9999;\"\u003EMy daily\u0026nbsp;sourdough bread\u003C\/span\u003E\u003C\/a\u003E\u0026nbsp;(actually, my mother in law tried to explain this method to me some time ago, but I didn't quite get it).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake the bread on 350 °F (180 °C) for 1 hour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo, would you give this super simple bread a try? If you're interested in slow rise breads,\u003Cspan style=\"color: #e06666;\"\u003E\u0026nbsp;\u003Ca href=\"http:\/\/www.bookdepository.com\/Slow-Dough-Real-Bread-Chris-Young\/9781848997370?ref=grid-view?a_aid=ZulejkaJaversek\u0026amp;a_bid=525d9480\"\u003E\u003Cspan style=\"color: #e06666;\"\u003Ethis book\u003C\/span\u003E\u003C\/a\u003E\u003C\/span\u003E is an awesome resource.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhm_54brEYGge3EZ9OJsqv1pTcYuQBRdg2SVdZ5M82wfkxElPOrSuxV2wEZbYU-4NafybZw16EEDpZZnKLy1ZcCyQv0nJXaaj1u79YnfgL-NvPJafmpsNIPo6y__eRyaad5x2Jk9Hq7LEY\/s1600\/slow+rise+spelt+bread.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhm_54brEYGge3EZ9OJsqv1pTcYuQBRdg2SVdZ5M82wfkxElPOrSuxV2wEZbYU-4NafybZw16EEDpZZnKLy1ZcCyQv0nJXaaj1u79YnfgL-NvPJafmpsNIPo6y__eRyaad5x2Jk9Hq7LEY\/s1600\/slow+rise+spelt+bread.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/otherkitchen.blogspot.com\/feeds\/4284005288293443560\/comments\/default","title":"Objavi komentarje"},{"rel":"replies","type":"text/html","href":"https:\/\/otherkitchen.blogspot.com\/2017\/01\/slow-rise-spelt-bread.html#comment-form","title":"Št. komentarjev: 2"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8950003107197080872\/posts\/default\/4284005288293443560"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8950003107197080872\/posts\/default\/4284005288293443560"},{"rel":"alternate","type":"text/html","href":"https:\/\/otherkitchen.blogspot.com\/2017\/01\/slow-rise-spelt-bread.html","title":"Slow rise spelt bread "}],"author":[{"name":{"$t":"Zulejka"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06327054941114577526"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"29","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhrVvjT-iGlmBlTfjst4pHIhtWev9faxgyMPFHdXfm3ciewgdHGp8PVkQBq29RKPfwqRqPlmWdcOfQhyh7ARc6NFSJuFmvWXC9YRjJkKL_ahuQzHRgO0afYOckZcd49WQ\/s220\/IMG_9018.JPG"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOm8PtDTHYPq-Kp9poNZitUCw0mjixU5sT0fVIrhH-fim88eF_0blP6DCjSJ1mTVTxoVlN857dUUQNoQJ9Y6CqGlEctxw5utV3rLK3bft42bcMIQiOGdNLQ91-GrLRwkZNWJS94iTEt4s\/s72-c\/slow+rise+spelt+bread.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}}]}});