The Bread That Will Change Your Whole World

[elleng]

Sarah Britton is a Toronto-born, Copenhagen-based holistic nutritionist. Her blog, My New Roots, has earned her the title of Quinoa Queen, but as we learned when talking to her for our new year’s health series, Britton’s knowledge goes way beyond ancient grains. And no, we’re not going to talk about kale, either.

Oh, the Danes. Such good bread makers, they are. How could any of us ever compete?

With this recipe. It produces a loaf that’s just as dense and rich as that Danish stuff, but it’s stupid simple. You can mix the ingredients right in the loaf pan (no extra bowls!), there’s no kneading (just some sitting), no yeast is involved (leavening is kinda scary), and the ingredients aren’t overly precise. Says nutritionist Sarah Britton, who gave us the recipe: “What if I told you that if you don’t have hazelnuts, you could use almonds? If you don’t like oats, you could use rolled spelt? Out of maple syrup? Use honey! See where I am going with this?” Yes, Sarah. Yes, we do.

Plus—and here’s the real kicker—this bread is good for you.

http://www.yahoo.com/food/the-bread-that-will-change-your-whole-world-73342291256.html

[Fortinbras Armstrong]

1. This bread is not going to change my whole world

Since I sincerely doubt I shall ever make it. Leavening is NOT scary, and what amounts to a grain loaf is not bread.

[B2G]

5. Lol. So agree! nt

[Lucinda]

7. It is for some people, and someone here might be happy to try it.

As a rule, C&B is a pretty diverse bunch. ?

[alfie]

2. It looks like it would crumble when sliced

I saw that recipe and it looks interesting, but don't see how it holds together. Have you made it? How was the taste?

[siligut]

3. This bread sounds like the breakfast/trail cookies I used to bake

Though I used flour rather than psyllium seed husks and more sweetener. But for wheat or gluten sensitive people, this bread is an option and would be a change for the better.

I agree with F. Armstrong, leavening is not scary but some people are afraid of phyllo. Maybe it is all the butter one is to brush over it or they overlook the important step of thawing the dough out prior to unrolling it, I don't know. But this recipe on the Yahoo site, for “lazy woman’s pies”, caught my eye. It is pretty close to my own Tiropita recipe, but because I want to be a little lazy, I think I will give it a whirl for our Superbowl feast.

The region of Epirus in northwest Greece is famous for its alevropita, savory tarts so easy to make they’re nicknamed “lazy woman’s pies.” Twenty-five years ago, I had an unforgettable version at Kiki’s, a restaurant in the village of Monodendri. Served straight out of the wood-fired oven, it had a flaky, cracker-thin crust; the topping was a simple mix of egg and crumbled feta.

*Snip*

INGREDIENTS

2 tbsp. unsalted butter, melted, plus more
4 sheets phyllo dough
1½ cups milk
5 eggs
1 lb. ricotta, drained
12 oz. crumbled feta
1 tbsp. finely chopped oregano
2 tsp. finely chopped thyme
½ tsp. crushed red chile flakes
INSTRUCTIONS

Heat oven to 425°. Grease a baking sheet with butter. Lay 2 sheets phyllo, overlapping slightly, on baking sheet; brush with some melted butter. Whisk milk and eggs in a bowl. Stir ricotta, feta, oregano, thyme, and chile flakes in another bowl. Pour half the egg mixture over phyllo; dot with half the cheese mixture. Repeat, layering remaining phyllo, butter, egg mixture, and cheese mixture; bake until bottom is golden and filling is just set, about 35 minutes. Heat oven broiler. Broil until golden and crisp, 1–2 minutes.
More from Saveur: http://www.yahoo.com/food/the-greek-tart-so-easy-its-known-as-lazy-womans-pie-74072196853.html

[spinbaby]

4. A friend of mine made it

She described it as dry and inedible.

[Lucinda]

6. Love the ingredients

Thankie for the link!