I would probably die if I went on the Atkins Diet.
Happily, though, I wouldn't touch that particular regimen with a ten-foot pole -- so when I started feeling mopey, I decided it was time to bake some bread.
The back story on this bread idea is that when I was 16, we moved from Colorado to Williamsport, PA. Williamsport is a small town in the middle of north-central Pennsylvania, and it's...well, let's just say it's fairly isolated. When I was living there, the only really good store in town was the Wegmans -- but holy crap, was it ever fantastic. I loved shopping there because there was so much phenomenal food. One of the many selections of deliciousness offered there was a garlic bread with cloves of garlic baked in, and OMFG. It was sublime, and I wanted to try to re-create it.
|Garlic and rosemary, reporting for duty.|
There was no hope. Sigh.
Except there was hope: after about 30 minutes in the oven, it started smelling gooooooood. I perked up a bit. After an hour, I started thinking I might have a winner on my hands.
When I pulled it out of the oven, it looked good (like legit bread!). And it smelled delicious. I broke off a small piece while it was cooling, and it was really, really yummy. The sunflower seeds, flax, and almond flour make it fabulously nutty -- and the chunks of garlic created a savory, buttery taste to boot. This packs a ton of protein and healthy fats, as well as a good amount of iron. Woohoo!
Nutty, Garlicky, Multi-Grain "All Is Not Lost" Bread:
1 package Bob's Red Mill Hearty Whole Grain bread mix (including the yeast packet, which should be added to 1 3/4 cups warm water)
1/2 cup finely ground almond flour
1/2 cup olive oil
10 cloves of garlic, peeled and added whole into the batter
1 tablespoon dried onion flakes
3 eggs (or, for vegan friends, flax egg or Ener-G Egg Replacer)
1 tablespoon Italian herbs
1/4 cup flax seeds
You can then follow the directions on the back of the package: add the yeast packet in the bread mix to warm water, per the instructions on the packaging. Once the yeast is bubbly/frothy, add all the ingredients into a mixer and mix until completely combined. Pour the batter into a 9x5 bread pan, and cover it with plastic wrap. Set it somewhere warm, and let it rise for about 40 minutes. Then back at 375 for 60-70 minutes, or until the internal temperature reaches 205. (I had to bake mine for 70 minutes, probably because of the extra ingredients I added to the batter.) Let cool.
Serve with Earth Balance (or the topping of your choice), and enjoy!