Stew Making & Bread Baking Weather

As a rule I do not post recipes!  Letting those who know how,  do it.  Those who have whit and flair for it.  Although I often talk about food, as all things related to food and cooking is my true passion.  I would much rather get my recipe fixes from food bloggers and cook book authors such as David Lebovitz, one of my very favorites and Smitten Kitchen writer Deb Perelman.

In one of David's last blog posts from his Paris Kitchen, he featured a fabulous sounding recipe for a Whole Wheat Sunflower Seed Rye Bread that I have yet to try.... can hardly wait.

David's recipe did remind me a little bit of a bread I bake often!  A dense loaf loaded with healthy grains, seeds, nuts and fruit.  A bread that is great toasted.  Super good served with a schmear of cream cheese topped with pea sprouts, arugula and a few strips of red or green pepper.  It also pairs very well with a slice of really good cheese.

This is a bread that I started baking during the years the photographer and I lived in Sweden.  In Sweden, similarly to Germany, breads are baked with REAL healthy grains and flour.  Dense, often dark loaves.  You will not find any "Wonder Bread" there!

The original recipe came to my attention in the ICA (super market) stores monthly magazine "Buffet".  A bonus publication that was and I am sure still is, full of food inspiration.

This bread might not be "The Life Changing Loaf Of Bread" but pretty darn close.  It requires no kneading and no proofing.  Dump the dry ingredients into a big bowl.  Cut the fruit, toss it into the dry ingredients.  Add yogurt and honey.  Combine and voila, there you have it!
When I make this I always double the recipe.  Keep one loaf and give the other one away!  This bread keeps well.

Taking a loaf to the post office to mail to a friend recently, the postal worker on the other side of the counter asked what it was?  I described it as best I could and she said: "bring me some!  I will give you ten dollars a loaf for it".  Maybe I should bake her a loaf ?:-)

The following recipe is adapted and translated from an old ICA "Buffet" from 2009

Buckwheat and Spelt Bread with Fruit and Nuts

Makes one loaf.  Bake in a preheated oven at 350 degrees F in the lower part of the oven.

2      cups spelt flour ( you can mix the flour  1/2 spelt - 1/2 whole wheat for example)
1/2   cup buckwheat flour
1      cup oatmeal, not instant or quick cooking
1/2   cup flax seed, not meal
1/2   cup sunflower seed
1/2    cup pumpkin seed
2      tsp. baking soda
2      tsp. sea salt preferably, or salt of your choosing adjusted to your taste
1      apple, cored and diced
1/2   cup dried apricots, diced
1/4   cup honey
2 1/4 cup yogurt,  plain or Greek

Mix dry ingredients in a big bowl.
Core and dice apple. Cut apricot into small pieces.
Add yogurt, honey, apple and apricots to the dry mixture.
Mix to combine with a big wooden spoon.
Pour batter into a standard loaf pan, greased and dusted with flour.
Top with some chopped nuts of your choice, some oatmeal and a sprinkle of flour.
Bake in the lower part of the oven for about 60 minutes.
Cool on a wire rack and when cool enough to handle turn out to cool completely.

Enjoy sliced,  with avocado, pumpkin seed, sprouts or arugula, cream cheese or butter on top.
Well, let your taste buds dictate and your imagination run wild! :-)

Now, out with the beautiful Garbo I go...