The staff of life, they say. Wonderful stuff, tasty and satisfying. So why does most of the bread we can buy taste positively the opposite. Flabby, insipid, unsatisfying . . . dreadful stuff.
I have a bread maker but recently I've started making a non-knead, rise in the loaf tin bread that I think is absolutely delicious. It's called the Grant Loaf and, I gather, was created during WW2 as a quick and nutritious alternative to the infamous National loaf.
There are loads of recipes on the Internet so I won't post one here, but just to say I use stoneground wholemeal, oatmeal and a good handful of sunflower seeds (they're on the top in the photo, but now I add them to the dough) and it's absolutely delicious!
On my toast this morning I had fried tomatoes. The tomatoes were not terribly flavoursome so when they were soft (fried in a little olive oil) I added a little squidge of tomato puree, some black pepper, some oregano and a little Philly light. Oh, and a very small pinch of sugar. It was absolutely scrummy and went with the Grant toast like a dream.
That's it for today - see you tomorrow!