Hayden, yeah, I swear the eating is what gets me making it. It’s a vehicle for butter!

Eva, thanks! Must have been sleeping at the switch (it often happens)

Katrina, hi! I hope you made it with the cute guy.

Meg, yeah, it might be because people can’t dig! And really, who wants to turn the oven on in the summer (though I do)? But sure, conscript Kelly in to trying this recipe.

Emily, yeah, it’s all in the amount of yeast: you could plot it on a graph, how yeast and time affect rise. Exactly, though: I was likewise looking at finding a recipe that I could start at the very least that morning. I do this one instead when I am cleaning up after dinner; I will at least know we’ll have bread with dinner the next day.

Frugalmom: I know how easy it is to be discouraged with bread-baking. I’d recommend going to your library and checking out the Laurel’s Kitchen Bread Book (you can also find them in resale bookstores) and reading the section on Starter Loaves. It goes through step by step how to make a traditional loaf, especially how to knead (and for how long). Most importantly, it gives you a whole list of diagnostics for what went wrong if it fails somehow! You’ll have to give it a try and tell us how you do.

Nada, I love your grainmill. They don’t sell them in this country (or rather they do but I’d be paying twice what you did). I think you’ve reached an amiable compromise. I am still on the lookout for a mill, but frankly it’s somewhat down the list. I’m wondering if I would let Tom do the milling. Probably not, considering the whining I would hear. But maybe the kid, once she’s older…

Ah, Robin, how could I forget sprouted mixies! Yes indeed. But the same thing applies with this recipe; you gotta add them 2 hrs before you cook the loaf. Thanks for the suggestion.

Another nice addition, particularly for wheat loves, is sprouted wheat berries and flax seed. I buy my sprout seeds from sproutpeople.com. The berries sprout in just a couple of days. Throw in about 3/4 cup along with about 2 tablespoons of flax seed and you’re really pumped up the nutrition and flavor.

Robin at Bumblebee

I’m going to have to try that no-knead recipe. Thanks for the link, and thanks for the timetable. And, in light of your last comment, maybe I’ll pass the recipe along to Kelly and make him do it. Hmm.