Alas, I did not follow through...
So, finally, for the record, I am posting a photo of the finished product. I promise that this is, indeed, that very loaf of bread:
Isn't it lovely? This one was a 1/3 wheat 2/3 white loaf. We have learned that it is best to use that ratio, because the whole grain flour (whether wheat, rye, spelt, etc.) is much denser than white all-purpose or bread flour. The bread would still "work" if one were to use 100% whole grain flour, however it would likely resemble a pancake.
Since this first attempt, I've made the bread many times, each loaf a bit different. This recipe is wonderful because it is so adaptable. I have used a variety of add-ins, my favorites being cinnamon and raisins or rosemary. The wheat bread is particularly delicious when lightly toasted and topped with a thin layer of real, full-fat butter (I've completely sworn off margarine, especially after witnessing a container of it turn into water after sitting out for a few hours and then going back into the fridge...ew! If I wanted to put water on my toast, I'd just do that, but why on earth would I?!) and along with the butter some locally produced clover or wildflower honey. Soooo yummy!
Some of my friends who have also stuck with the bread-making have experimented with using dried fruit as a ingredient, as well as a variety of different herbs. As our garden begins to produce more and more, I anticipate trying out bread that includes roasted vegetables, such as eggplant, zucchini, and tomatoes! The possibilities are endless!
The best part, aside from the marvelous taste of the bread, is that I've seen loaves of bread like this one go for anywhere from $4 to $6.50 at grocery stores and farmers' markets alike. (Here comes my moment to gloat...) This loaf cost me less than $1 to make! The three cups of flour, 1 1/4 tsp of salt, 1/4 tsp of yeast are easy to come by, store, and cost very little. I've recently started to buy my flour in bulk which makes it even less expensive.
