Partial Hemp and Semolina Bread with Celery Seed. This is a 70% whole wheat bread, with 20% hemp and 10% semolina flour. In addition to the usual 5% wheat germ, the dough also had 2% celery seed. The hemp and the celery seed made a good taste combination, they complemented each other well. This was a good, dense bread with lots of sourdough flavour. Great with a very old cheddar.
My interests are always changing. This blog represents the time between 2009-2013 when I had an OCD-level interest in bread baking.
For several years, I was a bread addict, dough-quester, yeast cultivator and do-it-yourself baker, looking for that hit of homemade carbohydrate that led to a post-prandial dreamless sleep as deep as Nirvikalpa. In short: a Brothäcker.
In the last 6 months of my obsession, while continuing to eat bread, I also began fasting 2 days a week, after watching Michael Mosley's BBC documentary 'Eat Fast and Live Longer'. In March 2013 I bought a vegetable juicer and began juicing while continuing to eat bread. In May 2013 I ate only raw foods, as an experiment to see if I was truly addicted to bread.
I came to the conclusion that a raw diet does not provide enough calories. The low fat vegan diet proposed by Dr. John McDougall makes more sense to me. McDougall does not proscribe bread or grains, but to ensure I'm not addicted to bread, I continue to eschew grains for now. I now eat cooked starches (potatoes, beans).
I'm still an exorphin junkie. But now it's one day at a time, as I break the chains of my addiction.