And so with prodigious enthusiasm, not to mention a tremendous
and violent casting about of ingredients such as strong white flour, coarse wholemeal
flour, sesame seeds, pumpkin seeds, golden syrup, some type of black sugar
whose name escapes me, buttermilk, sunflower seeds and a teaspoon of salt, I
baked my first loaf of brown bread.
And, even if I say so myself, it is most agreeable. It has
received a solid thumbs up from she who must be obeyed and all the successors
to my overdraft.
I now look forward, at least once a week, to making the
bread in the kitchen on a Saturday morning.
It is such a change from the activities I am normally
engaged in-things like law business, marketing, making videos, writing blog
posts, reading, watching sport-that it has become a form of therapy.
The odour of freshly baked brown bread that wafts from the
oven when I open the oven door after 40 minutes or thereabouts causes an explosion
of the saliva ducts and gives a great sense of accomplishment and anticipation
of what is to come when I let it cool just a little and then slice it and dress
it with some real butter.
It may look like a regular loaf of bread to the casual
observer, but it is a great deal more than that to me.