After 12 hours my Zarathustra Bread was done. It is actually very delicious with a really satisfying toothy and chewy texture with an occasional crunchy berry and surprisingly moist. It has a bit of sourness to it, and is more more like a hearty oat bar (or a Scottish oat cake) than bread exactly. I brought this for my lunch with tuna salad, made with homemade mayo, and some dates, feeling like I might have walked out of ancient Greece. You could make these smaller and serve with soup. If you make these and they still have a flavor of doughy-ness they can probably be in the warm oven longer.
I have been eating bites here and there with honey, cream cheese, or jam. Versatile, but not without a bit of an appreciation for the basic-ness and maybe slightly an acquired taste, though I think it’s pretty mild.
4 Comments
mmm, this looks so yummy! we have a lot of white bread in our house right now, which tastes great with butter but my inner self is telling me: “don’t eat it!” because it does so little for you…
Can I just express how happy I am that you are exploring recipes from Nourishing Traditions? I have the cookbook as well, and its been a pleasure seeing alot of these recipes(and sometimes their confusing) illustrated with step by step pictures! It really makes them more accessible to me! tomorrow its time for mayo!
Conrad: Nourishing traditions has been a great turning point for me in my approach to food. I agree that the instructions are not always thorough enough for those of us learning all these new techniques. I’d love to hear any lessons you’ve picked up and check in here as I continue to work some of this stuff out.
Oh, cool! I just started the soaking for this today, also using the recipe from nourishing traditions. I hope it’s good.
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