Yesterday’s garden loaf, and the smells of home, compelled me to
bake an actual loaf of bread today: whole wheat oatmeal bread,
from The Laurel’s Kitchen Bread Book.
Today was meant to be a day of rest after all of yesterday’s digging, and it
was until I started kneading this bread. The dough was so tough at the start
of the kneading I practically gave myself a hernia pushing and stretching
it into bread. I took the recipe’s instruction (“Even if the dough
seems very stiff, don’t add more water just yet…”) a little too
stubbornly, and didn’t add the necessary water until much later
than I should have. Forty minutes later, exhausted but triumphant
, I got what I wanted.