Friday, March 15, 2013.
Ancient Bread.
We don't have much in the way of artisan breads on the North Shore. That's one excuse I have for making Pepperidge Farms' fifteen-grain whole wheat bread the default loaf at the Cool Water Ranch. Most of it goes to the making of my single slice of toast at breakfast. Sometimes I use another slice to make a quick sandwich of Chisesi's ham if I feel hunger coming on in the early afternoon. If I don't stave it off, I wind up eating the junk at the radio station, most of it either sweet or salty, neither of which I should be eating without a good reason.
Last week I saw a new variety of this bread, carrying the name "Ancient Grains." Those are quinoa (it's everywhere these days), amaranth, sorghum, and "teff." That last one was new to me. The word, anyway. It's grain that is indeed ancient, coming from Ethiopia, and still used there for making injera bread. So I've eaten it before.
The flavor of this bread was interesting, but it didn't especially deliver what I wanted at breakfast. One of the grains--who know which?--has an herbal flavor, reminiscent of anise seeds. I like anise seeds, but it doesn't go with the blackberry jam I'm spreading right now. Or, I imagine, any other fruit flavor. On the other hand, when I made one of those ham sandwiches with the bread, it was delicious.
I guess that's why upscale restaurants like to give us different kinds of bread in our basket. Someday, a restaurateur looking for a new gimmick will pair breads with each course, like they do with wine. Remember where you read it first!
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