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Thursday
Oct012009

BIG SUR BAKERY HIDE BREAD

rollnuggets_01

There are premature wrinkles around my knees. My mom always thought the tan kids were cuter than the pale ones, so sunscreen went to the extent of a quick swipe of Bullfrog across the lips and nose. People would throw stones at her with the research they have now. My sister and I were adorably bronzed through our childhood, at the cost of the aging knee caps I have now.

I studied my face in the mirror the other day, not out of vanity, but out of amazement that it has changed. This face has taken me through falling in love, loss of family, disappointment, living abroad, challenging jobs, late nights with girlfriends over bottles of wine, moving… you have a list of your own I’m sure. Somewhere in all of that, I’ve grown up. By no means do I feel I’ve suffered hardship, but lessons have been learned that changed me.

There is more life to look forward to, and for that I am grateful. Ambitions float around my head, unorganized, and mixed with the fear of failing. My face will continue to evolve; there will be more love and more loss. The wrinkles on my knees will get deeper; a reminder to me of long Sundays at the beach with my family, tuna sandwiches and boogie boards. I appreciate the momentum that life has, that things change beneath your feet and you don’t always realize it until the ground has since shifted.

So, in honor of wrinkles, we made bread. A hearty compact-english-muffin-type bread, full of texture. It takes time and some unique components, but completely worth it. Just like life.rollnuggets_02

BIG SUR BAKERY HIDE BREAD // Makes 16 //
The recipe is straight from the Big Sur Bakery Cookbook (of which I won from Dana! The astriks indicate what I used of the options).

5 Cups Unbleached All Purpose Flour
½ Cup Flax Seeds
½ Cup Sesame Seeds (I used toasted seeds)
2 Cups Oat Bran
¼ Cup Sunflower Seeds
½ Cup Millet*, Quinoa, Poppy seeds or Amaranth (or any combination)
1 tsp. Kosher Salt
1 tsp. Baking Soda
1/3 Cup Beer
2 ½ Cups Buttermilk*, Milk or Half and Halfrollnuggets_03rollnuggets_04rollnuggets_05

Oven to 375, Middle Oven Rack

1. Line a baking sheet with parchment paper or a silpat.
2. Mix all of the dry ingredients together in a large bowl. Make a well in the center and add the beer and buttermilk (or alternative). Use a wooden spoon or your hand to mix the wet batter. Sprinkle some flour on top, and put it on a floured work surface. Gently roll is out to form a loose log, about 2-3 inches in diameter.
3. Cut the log into 1 ½ inch slices and give them a little pat into a patty form. Don't make them too small, they get dry. Lay on the baking sheet. Bake on the middle rack for 40 minutes until golden. Remove and cool.
4. For serving, slice open and toast. They have a raw bread flavor inside (like a bagel or English muffin) so toasting is crucial. Goes excellent with a schmear of Butter/Jam/ Soft Cheese!rollnuggets_06

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    Response: 连衣裙排行榜
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    BIG SUR BAKERY HIDE BREAD - SPROUTED KITCHEN - A Tastier Take on Whole Foods
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    Just lately nothing of covered checker function adequately. the christmas presents show invisible because off the internet. Could somebody show numerous an effective 1???
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Reader Comments (35)

Sweet Sara you still have stretch marks and saggy boobs ahead of you! I wonder what you will make for that?

n
x

October 1, 2009 | Unregistered CommenterMsGourmet

Sara, how lovely and how right you are! As I ponder my 39-year old face, I too see all that I have lived (including not wearing sunscreen because I am "dark-skinned"). I am grateful for it all and I too am thankful for and fearful of the future. You put it all beautifully!

Someone told me that before I gave this book away, I had to make this recipe. I didn't so I'm glad you did!

October 1, 2009 | Unregistered CommenterDana

What a wonderful way to honor having lines on your face - otherwise known as wisdom.

October 1, 2009 | Unregistered CommenterEl

@MsGourmet ha, oh nannette. I curse that day now. I will have trained my kid to be cooking for ME at that point.
@Dana You look quite young my friend! Thank you for the book. They were good, but not a 'make this immediately' kind of recipe.

October 1, 2009 | Unregistered CommenterSara

As usual, the pictures are beautiful.

October 1, 2009 | Unregistered CommenterCooking Bride

This was a beautifully-written post! You write so well about you wear the life you've lived on your face. It is interesting/slightly sad to see your body begin to buckle and wear from all of the experiences that life sends your way. Thank you for your lovely words and this yummy recipe.

October 1, 2009 | Unregistered CommenterEmily

What a beautiful post, Sara. I love these B&W photos. The rest of us haven't taken that leap, and now we're sorry :) At 35, I'm noticing the wrinkles around my eyes (my knees are just fine), and haven't sprung for any expensive lotion yet. I plan not to, but don't quote me on that...

October 1, 2009 | Unregistered CommenterThe Leftoverist

So many good things in the bread, looks so healthy and good.

October 1, 2009 | Unregistered CommenterHélène

I promise you, this will be on our table this weekend. Love all the goodness packed inside. Just like the goodness in you.

October 1, 2009 | Unregistered Commentertara

Growing old gracefully is still a characteristic I'm trying to acquire. At this moment I have a box of hair color on my coffee table waiting to be returned to the drugstore. I'm not ready for it yet, though I thought I was last Saturday. Bread helps, though. Bread always helps.

October 1, 2009 | Unregistered CommenterLisa's Cocina

I bought this cookbook and can't wait to test it out. I love all the photos and rustic recipes. This one will be damn good with some peanut butter and jam!

October 1, 2009 | Unregistered CommenterAmanda

Sara, I had to laugh at the thought of your mother prefering tan children! Great written post!

October 2, 2009 | Unregistered Commenterfresh365

Looks delish! Also I love the b&w.

October 2, 2009 | Unregistered CommenterAmy@OldSweetSong

this is such a beautiful piece. i love the image of the face as the scrapbook of our lives. your honesty rings true for me and i'm sure most people.

October 2, 2009 | Unregistered CommenterAnna

This is quite a lovely post partnered with gorgeous photographs. And, this recipe is the perfect tribute to the beauty of life and aging. I'm finding a quiet comfort in the glints of parental traits that are appearing in my face as time passes. It's all so wondrous, isn't it? :)

October 2, 2009 | Unregistered CommenterJennifer

You are beautiful Sara! In heart, mind, and knees! ;) And this bread looks substantial and satifying. Perfect as summer fades into fall. Thank you!

October 2, 2009 | Unregistered CommenterLeah

love this, sara. embracing the wrinkles of life -- that's what it's all about, isn't it? because with each wrinkle is a story, a laugh, a love, a loss, a slice of life. the black and white photos here are so fitting! you and hugh are so incredibly talented, it amazes me with every post.

October 2, 2009 | Unregistered CommenterJacqui

This bread sounds so yummy and healthy! And I really like the choice of black and white photos. It seems to especially fit the mood of the post. Beautiful thoughts. Also - I have heard of the Big Sur cookbook and thought it looked great. What is it like? Have you made any other recipes yet?

October 2, 2009 | Unregistered CommenterIsabelle

I love bread...it's my favorite food:)

October 2, 2009 | Unregistered CommenterNutmeg Nanny

Isabelle - it is the only thing I've made thus far. To be honest, my taste is not intrigued by many of the recipes. Most are meat, which is not my thing. The stories of purveyors are great, pictures are lovely. I wouldn't consider it a must have but it is beautiful!

October 2, 2009 | Unregistered CommenterSara

Nutmeg Nanny is speaking my language.

October 2, 2009 | Unregistered Commenterhugh

What a great story. You packed so much honesty and emotion into a few short paragraphs. Really made me think...
As usual, incredible photography. I always so enjoy your posts.

October 2, 2009 | Unregistered CommenterAllison Arevalo

This bread looks absolutely delicious.

October 3, 2009 | Unregistered CommenterHannah

I love the recipes. I really love the pictures. But I think my favorite part is the stories. And this one is the best! Just wait, Sara, you have LOTS of life - and wrinkles - ahead of you! And it just gets better (the life, not the wrinkles!)

October 3, 2009 | Unregistered CommenterMollie

Sara, my kitchen smells amazing right now. Thank you for sharing this, and for your insight!

October 4, 2009 | Unregistered CommenterSarah

I did! It's such a hearty bread, and really filling. You can't eat more than a little at a time. I'm going to use it to dob up the vegan chili leftovers tonight. Thanks!

October 4, 2009 | Unregistered CommenterSarah

Beautiful post! I love the black and white of these photos. And I love the bread with all the seeds and grains. Yummy!

October 4, 2009 | Unregistered CommenterEralda

It's bread baking time, isn't it! This sounds interesting and different, and I'm going to have to give it a try.

October 5, 2009 | Unregistered CommenterTracy

your very right, we were using tanning oil at age 7

October 5, 2009 | Unregistered Commentercydney morris

I love the black & white photos...like a little storybook! Beautiful.

October 6, 2009 | Unregistered CommenterSarah-Two Blue Lemons

love this! love you! to wrinkles!!! xo

October 7, 2009 | Unregistered CommenterTanya Schwied

Wonderful! A fresh batch of these just came out of the oven and they are delicious. So warm and hearty. Thank you for sharing!

October 12, 2009 | Unregistered CommenterBrooke

[...] Big Sur Bakery Hide Bread adapted from Sprouted Kitchen [...]

How wonderful to run across this old article. My sweetheart is Terry Hide and we live on his Hide bread and feed all of our friends it as well! We've even made it in a cast iron skillet with a lid on a one burner propane stove while camping, and most recently Terry bakes it in our toaster oven to save on propane in the larger oven. It's a great recipe aboard a boat or for mountain top living. Our mix is kept in a 5 gallon pickle bucket with a lid ready for a road slide or other natural disaster which seem to be common in our area.

February 17, 2013 | Unregistered CommenterRachel Moody

Till now I have made this bread three times and everytime it wins our hearts! Thanks for the recipe!

March 30, 2013 | Unregistered Commenterami@naivecookcooks

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