Hamlet in the Kitchen II

A chosen jury consisting of Mom, Hannah (a sister), and Elsa met at the kitchen counter this noon. After careful consideration they deemed the sesame seeds as unnecessary to the benefit of Black Pepper Seed Bread and banned them from the recipe.

So, what's in Black Pepper Seed Bread? Made with a mix of unbleached and whole wheat flours, it is flavored with course ground black pepper, pumpkin seeds, and raw sunflower seeds. If you asked me which of my savory breads is my #1 favorite (at the present, anyway), I'd have to say this bread. I love the aromatic flavor of pepper mixed with the crunch of seeds. Mom's comment is that it makes delicious sandwiches. Grilled cheese sandwiches made with Black Pepper Seed Bread! Mmmm...

Hamlet in the Kitchen I

To use sesame seeds, or not to use sesame seeds. That is the question.

Black Pepper Seed Bread has nearly passed the rigorous testing stage before being put on my sales list. Today I made two batches - one with sesame seeds and one without. The questions these loaves will answer are: Do sesame seeds make a difference in the bread? Are these seeds even noticeable? Be watching for the consensus and pictures!

Something new I learned: Sesame seeds come in two colors - white and brown. White sesame seeds have their hull removed while the brown ones are unhulled. I opted for the brown ones when trying them in Black Pepper Seed Bread, mainly because of price. I wonder, do the brown ones have more fiber?

Farmer's Market Plans Under Way

Farmer's market season is coming to the upper Midwest! Today I called around to make arrangements to sell my bread, granola, and sweets at a couple semi-local farmer's markets. I have confirmed one weekly selling spot in Pelican Rapids, Minnesota. The other possible farmer's market is still not for sure.

For Pelican Rapids I now have an official beginning date - Tuesday, June 10th. Sound like a long way off? Not to me! There are recipes to finalize, ingredients to buy, new prices to set, brochures to make... and hopefully plenty of family time (working on lawn and garden and some relax time). Time will tell what the next month holds.

Chocolate Pecan Bread

- Chocolate Pecan Bread -
Yes, this is a yeast bread, and it's the latest from the "test kitchen." After trying five recipes I ditched them all to create my own chocolate bread. Starting with my whole wheat French bread I added Ghirardelli bittersweet chocolate chips, toasted pecans, cocoa, and a hint of sugar. The result - the perfect bread for all chocolate lovers. Although it's not much to look at (no, it's not burnt) Chocolate Pecan Bread delights the mouth with it's moist, slightly chewy crumb, nutty pecan pieces, and bursts of complex bittersweet chocolate flavor. How is it eaten? My family and I have only begun to explore the possibilities, but the current favorites are just as is, slightly warmed to make little pools of chocolate, and the latest, generously spread with peanut butter. I'm dreaming of eating it alongside a bowl of fresh from the garden raspberries or spread with a fruit flavored butter (strawberry?), cream cheese, or cherry jam. Whatever way it's eaten, it is great with a special meal, as a dessert, with tea, or just as a snack.

The most exciting thing is that it's not just my family that has been enjoying it. After making six experimental loaves in one day alone, we decided it was time to start giving loaves away. I haven't gotten any complaints yet. Yay for a success! Now if only my current experiments would turn out as well...