The end of an era is upon us, the final part of this dissertation on delectable, er, breads is here. You’ve possibly noticed that these have been almost exclusively buckwheat flour breads, well the reason is simply that I enjoy it and it’s the most versatile flour and much more readily available for me. This bread started originally as a means to get more vegetables into my diet. As seen in the main version it’s pretty healthy, the variations is where it became something sweeter. The reason being is that I reworked my meals and ended up eating more vegetables that I ever imagined I would, enjoying them too, shocking I know, and I had a bread that felt lacking. The sweet, though not too sugary, we’re still talking bread and not cake here after all, took over and now I mostly use the Gingerbread Pumpkin Loaf or the Hokkaido Pumpkin Cinnamon Bread. I eat it once a week and a little sweetness does the mind good. They’re still not what I’d call unhealthy, but if sugar puts you off I’d just like to let you know in advance to stick to the original. So, without any further ado, it’s:
If the Nutty Banana Bread is varied it can be said that this goes beyond variations. It has options, that don’t just tweak, they change the bread. I recently served the Hokkaido Pumpkin Cinnamon Bread to guests and they were won over. This is, again, a simple recipe that works thanks to the balance of ingredients. I’ve talked about the preparation on these posts and the vegetable bread is no different. The one great aspect is that you can use steamed vegetables, instead of roasted say, and the results will be as dry or moist as you want assuming you change the amount of water. Folding in vegetable purée gives you body, bulk and taste. It’s a wonderful way to make a meal out of bread and with the sweeter versions it’s also handy way to appease a slight sweet-tooth. The thought of vegetables in bread might be off putting to some,, it was to me once, but when you taste the lovely springy bread, get a hit of whatever spices you’ve chosen and just enjoy the moist, yet firm texture I think you’ll be won over.
I’ve talked so much about the basics of these breads, they all share a common origin after all, so there isn’t a lot to say here. The choice of vegetable is up to you of course. I prefer sweeter vegetables like sweet potato or squash. I’ve tried less sweet squash, harlequin, but I think orange fleshed varieties are preferable here. I can’t find a parallel bread to compare this to, that’s not bragging mind, it’s just an interestingly different bread. There are shredded vegetable breads, courgette/zucchini, but to me they’re a different story altogether. The purée melts into the bread and mingles with the flour to create a uniform texture throughout. Nor is it the sweet carrot cake. It’s its own bread. One I’m very proud of and glad to have at hand at all times.
I hope in sharing these bread with you, dear reader, that I haven’t oversold them. I find them useful, nutritious and delicious, but I won’t attach any claims to them that I don’t feel true. They’re not going to change your life, nor will they alone help you lose weight or be healthier, they’re just a small part of the diet that I follow. I’ve found them useful and I hope in sharing that someone out there might find them useful too. The problem with having so man recipes is that you can never share them all or present them all the same way. Recipes that have been here since the blogs inception are going to be presented differently from newer recipes, the style I write in evolves, as does my knowledge. In writing up these posts I wanted to just show a little of what I adhere to, there are so many ways to eat healthy and I can’t encapsulate everything I do into a few posts, I can just share a little here and there, stating things as simply and honestly as I can. I hope this helps. That’s all I want really. Perhaps I’ll do this again, dear reader, maybe I’ll do it before this even publishes! Take care and I’ll see you again.