Easy slow rising bread recipe

My family loves bread. We eat probably almost 2 loafs a week. One of those loafs is ezekiel brand, grain sprouted and flourless. It is just better for you then any other type of bread.

The other I used to get at the public market every Saturday from my favorite French bakery. I used the past tense because I got tired of hunting for it and even at $6 a loaf it was already gone by the time I got there.

I was always petrified of making bread. Let me refraze that- I am petrified of baking in general. It was never my thing. You have to watch the temperature, obide by the recipe, measure the exact amounts etc…..things that I usually don’t do in the kitchen.

Every time my mother visited she baked this awesome bread but it was soooooo much work that I never wanted to make it myself. Too much work involved.

This recipe is easy. If you count the active time it is probably less then 10 minutes. It is slow rising dough so it needs at least 12 hours to rise. I usually make it in the evening so that it can raise during the night and I bake it the following morning.

The ingredients for one loaf are:

  • 5 cups of flour
  • ½ teaspoon of salt
  • ¼ teaspoon of yeast
  • 3 or 4 cups of water
  • oval baking dish with a lid

It has to be sticky, so it really depends on the flour that you are using. I use a combo of unbleached white and wheat (3 cups of white/ 2 cups whole wheat).

Mix all the ingredients in a large bowl and cover with a kitchen towel. I leave it overnight on the kitchen counter next to my stove because it seems to be worm and less drafty.

The next day the dough has probably doubled in size. It is time to bake. Dump the dough out on a clean, floured counter. Kneed few times and cover with a towel again. In an hour or so start preheating the oven on 425 with the baking dish inside.

When it beeps dump the ball into the dish and bake for 40 min, the last 10 without the lid. When you take it out of the oven you will have to resist the temptation to eat it right away. It smells amazing. You need to let it cool before you cut into it.

I have made some variations like sprinkling with sunflower seeds or folding in some raisins….it comes out great every time. Play with it, make it your own.

When you make it few times the process becomes a habbit. And the best thing is that the cost is not even 90 c a loaf. Can’t beat that!

The Atrocities of Mexican Cuisine

With this article I am probably going to gross everyone out and I will have to forget all the kisses and hugs that I used to get from people.

Many times, I’ve said that I will try everything once. This also pertains to food. Mexico, with its varied cuisine has really a lot to offer. There are still parts of the country, where nothing is wasted: skin, brains, organs… they eat it all with salsa and a great big smile on their faces… 🙂

I have eaten organ meats before, I am used to it… not a big deal. Livers, harts, lungs, kidneys, tongues were on my menu since I was a kid. I will not lie, if I say that I actually love it! Every time I go back to Poland, my main dish request to my mom is turkey heart goulash. What can I say, my mom is the best cook in the world and I am going to take her heart goulash over a 5 star restaurant meal any time. Delicious!!!

So here they are, the most unusuall foods that I have never eaten before I came here…to Mexico:

Chicharon

I love saying that word, It makes me smile every time. It simply is pigs skin fried to perfection, so that it becomes a very krisp chip. They eat it with salsa or guacamole and it is delicious. We had it the first week in Mexico, everyone loved it but when the kids found out what it was, they stoped eating it 🙂 Especially Nadia…

Medula Soup

One of the best things I ate in my entire life. This soup is a tradition in some parts of this country. Medula means bone marrow, so it simply is a bone marrow soup. They use the leg bones to make it because it has a lot of marrow. You can buy them at every butcher, add some veggies, tomatoes and simmer on a low flame. It is haven in your mouth.

Tacos de Sesos

Tacos de Sesos
Tacos de Sesos

That is not my favourite but I tried it only once so maybe it was just poory prepared. These tacos are filled with pigs brain and fried afterwards. None of my family mambers was brave enough to try…I wonder why? Anyway, I will have to give it another try.

Mole de Pollo

Mole in Mexico is like a burger in the USA, pizza in Italy and croissant in France. I can not even begin to tell you how great it tastes. There are so many types because the ingredients list is long, that it would probably take me a lifetime to try them all. It is a meticoulous mix of dried chili (poblanos, ancho, passija), spices (corriander, anise, sesame seeds, cinamon etc), dried fruits (raisins) and of course the queen Chocolate. The perfect combination. Then you put in shreded chicken and voila… Fiesta is ready!!! It is also very versatile, because you can eat it with tortillas, rice, potatoes or just by itself. 🙂

Tacos de Tripitas

This dish has taken us by a complete surprise. One sunny afternoon me and the kids went to a pool party where these delicious tacos were served. We ate everything with great appetite to later find out that the tacos were filled with tripe. I guess the guts of a pig, cow, sheep, or goats taste pretty good when fried and served with salsa. 🙂

Paletas de Frutas con Chile

Ice Cream with Chili Powder
Alex working on his ice cream with chili powder

Let me tell you that it was quite overwhelming at first to find out that the Mexicans eat everything with chili and lime juice… even deserts. Yes, and as crazy as it sounds, it tastes awesome! There are many palleterias around town, where you can buy frozen bars on a stick made entirely of pure fruit and natural juice sprinkled generously with chili. My favorite is mango and apples. It never even crossed my mind to spice up my fruit before but it is genius! Robert and Nadia are on the fence but me and Alex are sold. My son even asked me to buy him chili powder, so that he can put it on all his food. Now I am just waiting to see if he puts it on cakes too… 🙂 Our Mexican friends call his “Niño Mexicano con pelos blancos” (i.e. Mexican boy with blond hair).

The Mexican cuisine continues to surprise me every day. It is so rich and delicious, that I recently told someone curious, that I do not miss Polish food at all. It spoils me with its flavors, versatility, ingredients that are fresh and unusual. If you still did not get it reading between the lines, I am in love with Mexican cuisine!!! But the best thing above all is that in this country, the poor men’s diet still consists of fresh, unprocessed, hand made from scratch, traditional foods.

Buen provecho everyone, I hope I did not spoil your apetite!!!

Stay Healthy on the Road

Since we’ve made the decision to wander around the world for a while, my biggest concern has been our health and well being. How were we going to deal with sickness on the road? Where were we going to find a good doctor in a new place? What if we had an emergency… Where are we to go? All these questions were spinning through my head until I got dizzy.

There was not much left to do, but to get ready. I got on my favorite websites, visited my naturopath, doctor Evelyn Asher and realized that prevention is the best way to go. I knew that most common diseases start in your gut, so healthy intestines are key in fighting off all kinds of bacteria and viruses. Evelyn assured me that maintaining a healthy, whole, real, made from scratch foods diet was crucial.

At home, it was easy to get all the unprocessed, raw, locally grown, mostly organic foods. But on the road, it was a whole new ball game. Many times we walked out of a store with empty hands, because everything was processed, chemically altered, genetically modified and out of a box. However, thanks to Robert’s love of back roads, we were able to find products at small food stands in the country. It was mostly produce, but also locally grown meats, honey, and raw dairy products.

Along the way, we have been on a constant lookout for “edible” foods, feeling like modern day hunters in the overly processed and plastic world. When we found a good store, I would buy more to keep us going for the next day or so, but not more, since all we had was a portable cooler.

In addition, all of us went on probiotics and fish oil supplements. Not just any. There are a lot of expensive and worthless products, but there are a few good and inexpensive ones too (we use Primal Defense and Nordic Naturals). I put it in smoothies for my children and they never know the difference.

We also packed some essential oils, like oregano and eucalyptus. The first one is a natural antibiotic that you can not develop resistance to, and the second is a great natural and DEET free bug repellent.

You may say, that it is expensive, too much hustle, time consuming… Yes, it is all of those things, but the rewards are tangible. If it was not for the ticks that bit Nadia or a recent 2 day fever for Alex, my kids would have made a year without any kind of health issue. How is that for a saving on copay’s at the doctors offices! Yes a year… That is a great result for a travelling child, sleeping in different places, eating new foods, being exposed to all kinds of germs and regularly going to school in Mexico.

Writing this post, I have probably jinks-ted myself and now we are all going to get sick, 😉 but here it is, I’ve said it. To me it is worth every penny and every minute, it is my long term commitment to let food be my medicine so cheers and let’s raise our glasses… Mine is filled with jugo verde! 🙂

Kimchi

Kimchi
Kimchi
A jar of Kimchi

Today I invite you to try Kimchi. It is Korean marinated cabbage, comes in hot or mild version.

As I mentioned earlier I had a terrible stomach bug which left me very weak and tired. I need to regain all my energy and strength so Kimchi is going to help big time. You ask how? It is “power food” loaded with millions of probiotics. Yes, It is going to rebuilt my intestinal flora in no time so that I could get back to my normal now life of a world wanderer.

I ate it just by itself but you might as well put it on a sandwich or a burger if you prefer.  That is the secret! That’s what keeps the Asians so healthy and thin. It all starts in your gut………………….I have learned my lesson painfully!