Lemony Zucchini Poppyseed Bread

Whole Wheat Bread

Yesterday I made a batch of whole wheat bread using a recipe I had never tried before, and the result was pure wholesome deliciousness.

The recipe (found here) was simple and straightforward, and it came together beautifully.  I used freshly ground hard winter wheat, and the slight amount of white flour the recipe calls for gives it just enough lightness to make it suitable for sandwiches as well.  I think next time I'll had an extra teaspoon of salt, but other than that the recipe was perfect, and one I will be making again and again.

And as Momma remarked yesterday:  "There is no better aroma to fill a house than the smell of freshly baked bread."

It's true.

When in Doubt, Bake It

Yesterday morning I made baked oatmeal-- warm, wholesome, and cinnamon-y, with chunks of juicy-sweet apples, plump raisins, and baked until the edges are nice and crispy.  Because as we all know, the edges are the best part.

 

It looks ugly in the pan, but looks can be deceiving.  Delicious served with cream, this breakfast is a family favourite.  Even those of us who don't even like oatmeal will eat this up.

The recipe is my own, and can be found over at my family's website, here.

Speaking of Chocolate....

The last line of my previous post left me craving.

So I whipped up a pan of these babies, which my family then promptly devoured.

The recipe can be found here.  I've made these before by substituting whole wheat pastry flour and sucanat for the white flour and sugar, with equally tasty results.