Food Loggin', Brunch, and Oatmeal Pecan Molasses Bread

I write down what I eat, every time I eat, mostly to increase an awareness of what I'm actually putting in my mouth. I'm not really tracking my calories, but doing it to see how my body reacts to food, i.e., did this satiate me for longer than expected, did it give me good energy for a workout, did it replenish after a workout, when did I get hungry again, and the real question -- am I actually hungry, or just bored. I used to keep a food log when I tried to conscientiously lose weight before, but I did it for the calories sake. I just wrote down the calories I ate, and that was that. Anyway, the reason why I am rambling as I am is to prove that healthy eating does not have to be painful. Its amazing the shift in what I am eating and how much more I am enjoying eating while netting about the same number of calories each day (taking into account working out and stuff).

Day 2 of my journal:
Instant maple brown sugar oatmeal
Cottage cheese
Canned tuna salad
Mini kettle corn
Reese's snackster
Healthy request beef noodle soup
Pretzels and a peanut butter bar
Fuji apple
Soy milk
Whole wheat penne with broccoli and canned tomato sauce
One glass of red wine

Yesterday's entry:
One slice oat bread with egg white and melted mozzarella
Mango with sprinkle of homemade granola
Tabouleh
Asian pear
Country sourdough grilled sandwich with mozzarella, basil, tomato and garlic white bean spread
Handful of pecans
Homemade venison jerky
Red romaine salad with homemade apple vinaigrette
Spinach and turkey sausage quiche
Homemade apple carrot muffin
Glass of red wine
Slice of homemade oatmeal pecan molasses bread

Um yea, which sounds better.

Anyway, speaking of Oatmeal Pecan Molasses Bread...

This is nutritionally rated a B (although tastewise its an A, ha! take that recipe analyzer!), has 10 slices at 137 calories a pop, 4.4g fat, 0 cholesterol, a whopping 234mg sodium (I gotta start cutting down the salt while giving it just enough to slow the yeast down), 1.4g dietary fiber, 4.7g sugars, 2.7g protein, 1% calcium, and 7% iron.

Take 2/3 cup boiling water and pour into large bowl with 1/3 cup rolled oats (not the instant kind) and stir. Let stand until the mixture cools to just warm and then add 1.5 TBS molasses (I used Blackstrap for a deeper flavor and well, I have fond memories of Blackstrap rum from St. Croix destination wedding deliciousness) and one heaping teaspoon of yeast. Let stand 5 minutes until the yeast begins to bubble, then stir in 1.5 TBS cold pressed canola oil, 1 tsp salt and 1 cup of whole wheat flour. Beat until a smooth dough forms, cover, and let stand 15 minutes. Slowly add enough whole wheat flour (I actually used a mix of whole wheat and unbleached all purpose, but it was mostly whole wheat) until the dough is stiff and the right consistency.



Now, when I say "right consistency" that means nothing really. I have a Kitchenaid with a dough hook that I never use. Dough is a funny thing. It's quirky and tempramental to the weather, humidity, heat, and all that good stuff. I hate bread recipes that give you an exact amount of flour (other than bread machine recipes, because that is a different beast). I always knead dough by hand because I know I'll be able to feel when the dough is just elasticky enough or if I need more flour. I also build arm muscles in the process. Except that I only knead with my right hand, so I will have lopsided arm muscles. I pretend it is to find the perfect dough, but really, it’s great for stress, aggression, and frustration in the same way that working out is.

Okay, right before peak elasticity, add 1/2 cup of coarsely chopped pecans and 1/2 cup of coarsely chopped whatever dried fruit sounds good -- the recipe called for golden raisins, but I had some awesome dates on hand. So I sliced up some dates and used that instead, which gave the bread little bits of sweet pockets. Knead it for about 5 minutes until smooth and springy and the nuts and dates are incorporated. Wash the bowl you had it in and spray with cold pressed canola oil or EVOO and roll your dough in it. Cover and let rise until doubled (about an hour or two). Then, place the dough on a piece of parchment paper (or a greased baking sheet, but I'm more and more convinced that all bread should be made on a stone and never on a baking sheet) and punch down and shape it. Preheat the oven to 375 with the baking stone inside. Cover the dough and let rise again until almost doubled and brush with an egg wash (one egg beaten with a lil bit of water). Then pick up the parchment paper from each side (this way you don't disturb your pretty loaf shape) and put the whole thang on your now preheated baking stone. Bake 35 to 45 minutes. Remove from pan and cool on wire rack.


I ate a slice by itself just to get the flavor of the bread, and my palette says that this would be fantastic with brie and honey or with peanut butter and fig spread or, if you eat it, cream cheese. Anything that is kind of cool and would match the dark rich flavor of the molasses. This bread comes out a beautiful brown color... it also had the best inside texture of any whole grain bread I've had. It is moist and dense. Miraculously, it has that softer texture that I associate with white breads.

I also attempted another Country Sourdough Bread this morning, this time with ground flaxseed and more gluten. The frugal part of me (which is ironic seeing as this is the first time in my life in which I don’t really have to be that frugal) didn’t want to waste the sourdough starter. Anyway, note to self: Don’t punch the dough down too violently. Haha. I wasn’t able to shape it into the kind of shape I wanted afterwards because I was a little over enthusiastic. Thus, I have a not quite as pretty looking loaf. I also messed up the cooking time – overcooked it by 5 minutes, but it worked out just fine for crostini-like breadsticks for the dip I was making it for.


Jenn came over to take a nice long walk to the farmer's market where I picked up some goat brie to match the oatmeal pecan molasses bread, organic horseradish mustard, a winter squash, and some apples. And then we had ourselves some Brunch.


I sliced the sourdough into thin pieces and then in half and toasted them crispy. They were served with a garlic/rosemary/sage white bean dip I made yesterday (super easy, saute garlic rosemary and sage in some EVOO, toss into mashed canellini beans with cracked pepper -- make a little mound on a serving plate and poke a hole in the middle -- fill with high quality EVOO and sprinkle sliced fresh basil).

Campanari tomatoes had their insides scooped out and dried, then stuffed with fresh mozzarella, english hothouse cucumber deseeded, carmelized sweet onion, fresh basil, lemon, a little EVOO, fresh lemon juice, and cracked pepper. These I made in the morning and they kept perfectly in the fridge. Let them come to room temperature for the best flavors.

The spinach and turkey sausage mini-quiches reheated better than the first bake. I was able to get a wonderful brown crust of parmesan by putting my toaster oven on broil. It was still moist and delicious, even better the second day.

Then, the closing Fruit Salad of blueberries and champagne (ataulfo) mangoes with mint and a tiny bit of agave nectar and lemon juice. Absolutely satisfying. Absolutely amazing. The mint gave a wonderful zing that offset the sweetness of the fruit. The agave nectar gave the fruit the most beautiful sheen and the lemon helped balance the sweetness of the agave nectar. It is important to note that agave nectar is (1) very low in calorie, (2) very low on the glycemic index, and (3) very very very sweet so just use a small amount.