For our weekly bread, I made a variation on my Whole Wheat Flax-seed Bread. Basically the only modification I made was to use 1/2 cup vital wheat gluten in place of whole wheat flour because I thought the bread could benefit from it.
The recipe made two 9×5″ loaves, which is usually what I try to do so that we have one loaf to eat and one to freeze. I was really happy with how it turned out. I love the nutty flavor of this bread, and the roughly ground seeds provide a nice texture. It came out a lot softer this time from the gluten, and made excellent toast and a delicious peanut butter and jelly sandwich.
It’s Thursday night, which means I’m going to download Top Chef off iTunes, and watch The Office, my favorites. I hope you all have something fun to look forward to this weekend!