a really good oatmeal bread

April 4, 2017

Hello and Happy Spring!

It's been a pretty wet one so far around here and I'm more impatient than ever for the sun to show itself a bit more. Perhaps out of desperation, we went to go get ice cream in the rain last weekend, willing warmer weather to come with each spoonful and lick.

In the meantime and until brighter days are here to stay, I'm distracting myself in the kitchen with some new baking projects. Crew is my accomplice. He's all about scooping dry goods into bowls, stirring them up with whisks and wooden spoons, and stealing tastes of the ingredients as we go. I've learned to embrace the chaos and messiness and unpredictability that is baking with a toddler: flour plunked from the bowl and scattered onto the floor like a dusting of snow, baking powder that may or may not have made its way into the batter, and an extra handful of chocolate chips haphazardly tossed in, or more likely, taken out. And yet, no one seems to be complaining about the results around here.

With all the cookies, muffins, and even cakes we've had on repeat as of late, I wanted to look for something a little less sweet and a little more wholesome. Something for breakfast - toast, perhaps. Yes, toast!

This oatmeal bread is inspired by a recipe in one of my favorite baking cookbooks, "Good to the Grain" by Kim Boyce. She has a bakeshop in Portland that I have yet to visit, but I'm highly considering a trip down I-5 for the spring onion croissant alone. I've made some changes to the recipe, adapting things to what we always have in our pantry, and added metric measurements. It's hearty from the whole wheat flour and rolled oats, but the crumb remains soft with just the right chew. And slathered with butter and the best jam you've got? Or maybe even some flaky sea salt?! Yes, yes, and yes.

We also like it smeared with crunchy peanut butter and a drizzle of honey in our house. Almond or sunflower seed butter is nice too. Crew, in particular, favors it this way and shoves it into his mouth with reckless abandon, always (always!) asking for more before he's finished chewing.

Do you ever wake up in the morning and suddenly remember that you have something exciting to eat for breakfast and proceed to dance your way into the kitchen? No? Just me? Well, this bread is one of those somethings.

It really isn't too much trouble if you're going to be around for the better part of a morning or afternoon. You'll just tend to it from time to time while you get other things done. And the moment you smell the fresh bread smells, you'll be convinced. It was worth it.

a really good oatmeal bread // makes 1 loaf

adapted from "Good to the Grain" by Kim Boyce

The original recipe for this bread doesn't include weight measurements. Results can vary remarkably when baking depending on how you fill your measuring cups. I've included weights here, but if you're planning to use cups (especially for the flours), here's how I recommend you go about it: First, take a spoon to stir up and loosen the flour in whatever vessel it's in since it tends to get packed down. Then, to measure, spoon the flour into your measuring cup rather than dunking it in. Fill it until it heaps over the brim, then sweep across the top with the back of a knife to let the excess flour fall back into the container.

Once baked, try to resist the urge to cut into it too soon so the crumb has time to set and the flavor can develop. I know, the struggle is real. I'm a fan of finding the sweet spot - where "cool enough" and "still slightly warm" meet. Be sure to settle in for a good slice right then.

butter for the bowl and pan

3 tablespoons honey

1 package (2 1/4 teaspoons) active dry yeast

325 g/2.5 cups whole wheat flour

260 g/2 cups all-purpose flour

110 g/1 cup rolled oats, plus a bit more for scattering on top

2 oz/1/2 stick unsalted butter, melted and cooled slightly

1 tablespoon sea salt

Lightly butter a large bowl and a bread loaf pan about 9x5x3 inches. The dough can also be formed into a boule (round loaf) and baked on a baking sheet.

Measure the honey into the bowl of a standing mixer. Add 2 cups of warm water and sprinkle the yeast on top. Stir on low for 10-20 seconds, then turn off the mixer. Give it one more stir by hand with a wooden spoon, making sure the honey is dissolved and mixed throughout. Set aside, allowing the yeast to bloom for about 10 minutes, until it begins to bubble. (If it doesn't, it may be inactive; throw it out and start over with a new package.)

Measure the flours, oats, and butter into the bowl with the yeast mixture and stir together with a wooden spoon. Cover with a thin towel and let stand for 30 minutes.

Attach the bowl and a bread hook to the mixer. Add the salt and mix on medium speed for 6 minutes. The dough should come together around the hook and slap around the sides of the bowl without sticking to them. If the dough is sticking at any time during the mixing, add a tablespoon or two of all-purpose flour until the dough comes away from the sides of the bowl. The dough should be soft, supple, and slightly sticky.

For the first rise, scrape the dough onto a lightly floured work surface and knead it a few times. Put the dough into the buttered bowl, cover with a thin towel, and leave it to rise for about 1 hour (or until it is doubled in size).

To shape the dough, scrape the dough back onto the lightly floured work surface (and add more flour if needed). Press down on the dough, working it toward a square shape while depressing all of the bubbles. Fold the dough down from the top to the middle, then up from the bottom to the middle. Next, bring the newly formed top and bottom edges together and pinch the seam with your fingers. Pinch the sides together and roll the shaped dough back and forth, plumping it so that it's evenly formed and about the size of your loaf pan. Place the dough in the pan with the seam side down and press it gently into the corners of the pan.

For the second rise, cover the dough with a thin towel and let it rest in a warm place for about 1 hour, or until the dough rises to half again its size or puffs up just over the edge of the pan. While the dough is rising, preheat the oven to 400°F.

When the dough has finished its final rise, sprinkle the top of the loaf with oats, if desired.

Bake for about 40 minutes, rotating halfway through. The loaf is ready when the top and bottom crusts are nicely browned. To see if the bread is ready, give the top of the loaf a thump to see if it sounds hollow. If it doesn't sound hollow, give it another few minutes or so. Remove the finished loaf from the pan and cool completely on a wire rack.

Note: This is best eaten within a few days, but will keep well at room temperature wrapped up a bit and placed into a paper bag.

xo,

Carrie

drift + roam: a guide to london

March 23, 2017

Last spring, I popped into London for just 36 hours before taking the train to Paris for my food + photography retreat. It rained like mad the whole time, I forgot my camera in my hotel room on the one full day I set out to explore (all photos here are regrettably from my phone), and I was horribly jetlagged. But, nevertheless! I dashed all over the city to see as much as I could. A whirlwind, for sure.

Despite the brief sojourn and its flurry of soggy shoes and inside-out umbrellas, I became pretty smitten with London from the get-go. I've put together a list of the places I stopped at in case you're planning a visit too, or, if you just enjoy living vicariously through these sorts of things. I'm completely obsessed with travel myself and always taking a look to see where others are going and making lists and dreaming big.

Also, note my wish list for next time at the bottom. My original list of places to visit was a little absurd for just 36 hours in a giant city. I tend to get a little hasty. I mean, can you really visit 23 restaurants and coffee shops on foot in that amount of time? Try as I might, slowing myself down and thoroughly taking in each place proved to be more satisfying. But, should you be going to London before I can get there next, consider stopping at those spots as well.

to sleep

Ace Hotel in Shoreditch / With its hip industrial vibes and retro spirit, apparently this was a happenin' place to be in London's creative district on the East End. Loads of locals piled into the lobby or attached Bulldog Edition coffee shop to pull out their laptops and work during the day. The surrounding area is a hub for galleries, theater, and lots of good restaurants.

to eat

Taberna do Mercado / Located in the Old Spitalfields Market, this charming spot puts out the most exquisite Portuguese dishes. I walked here just after checking into my hotel, feeling a bit out of sorts after my long travels. They settled me right in with a cozy spot at the bar and brought me a glass of Quinta do Pinto and some sheep's milk cheese from Serra da Estrela. I ate eagerly (get the cod on toast!) and delighted in the cacophony of British accents around me.

Fernandez & Wells / I'd been eyeing this place ever since an imported copy of their cookbook got sent to the shop where I work in Seattle. It's the perfect place to stop into, whether you're looking for coffee and pastries to start the day, a little lunch at noon, or a glass of wine with a platter of cheese and cured meats in the evening. They have 6 locations throughout the city; I stumbled upon the one on 43 Lexington Street in Soho.

St. John Bread & Wine / I only had a chance to pop in for a treat from the bakery, but would have loved to stay for lunch or come back for breakfast the next day. It's located amidst the lively crowds and noise of the Old Spitalfields Market.

Lyle's / I rapped on their door the morning my train was to depart for Paris. It was early, and I don't know that they were expecting any guests yet. Perhaps I had their hours wrong? The bartender was making espresso for the chefs in the kitchen and kindly took me in, gesturing me toward a stool at the bar. "I'm sure we have something in the kitchen for you to eat," he said in his entirely charming British accent. Before I knew it, a slice of the most delicious breakfast cake I've ever eaten was placed in front of me. It was warm and crisp along the outside, surely fried in some butter a few minutes ago, and topped with a smattering of flaky sea salt. A cappuccino followed. I watched through the windows as people got on and off their buses, admired the stripped down but elegant dining room, and listened to the clanking of pots and pans in the kitchen as the day's work began.

The Clove Club / I was looking for the Tube station to head across town for dinner when I passed the Shoreditch Town Hall, just down the street from my hotel. I remembered seeing something about it in my Cereal guide book - that it was built in 1865 and a restaurant was now tucked inside. After peeking in and being welcomed by the hosts, I changed my plans and decided to stay put for the evening at the bar with a cocktail and a basket of buttermilk fried chicken coated in pine salt.

to drink

Workshop Coffee / From the pops of teal amidst the cheery decor to the charming aprons each barista wore, Workshop was just the spot to stop into for a cup of coffee. All 4 locations sounded lovely from what I heard; I visited the one along my path in Fitzrovia on 80 Mortimer Street.

Bulldog Edition / Located inside the Ace Hotel where I stayed, this was an opportune place to pick up a cup of their meticulously sourced Square Mile coffee and try their homemade granola. All of their fresh and cultured dairy products are made using traditional farming practices at Northiam Dairy, located southeast of London in rolling pastures not far from the English Channel.

East London Juice Co. / Oh, this little juice bar. I'll never forget it! Formerly called Lovage when I visited, it's attached to the Ace Hotel from the outside and you walk up to their window to order. I stood in the pouring rain waiting for my drink (umbrella still in my room...) and was drenched before I had hardly set foot in the streets, but it was just what I needed to get going the morning after my travels.

to visit

Tate Modern / An inspiring museum housing the works of some of the world's most prolific contemporary artists.

Old Spitalfields Market / A must! This giant covered market is filled with stalls selling all sorts of goods. There are shops and restaurants and loads of things going on too.

Wandering through Marylebone / I loved the cozy village vibes of Marylebone, despite its central London location. Take a walk along High Street and pop into shops as you wish, but be sure to visit Daunt Books - my favorite in the bunch. Meander off the side streets, too, to find a neighborhood full of utterly charming and craveable flats.

to shop

Daunt Books / Literature for days! An entirely welcoming bookshop. Edwardian in form, it has long oak galleries and brilliant skylights expanding across the ceiling. I climbed the stairwell to the loft and listened to the rain patter against them. Find it on Marylebone's High Street.

Margaret Howell / A shop filled with beautiful things much too expensive for me to buy, but inspiring all the same.

Aesop / A plant-based collection of skin, hair, and body products that are nothing short of amazing. Here, I had the best handwashing experience of my life - ha!

St. Pancras / An international train station in the heart of London dating back to 1868. Its Victorian design is stunning. And the interiors? Mesmerizing. It was here that I caught my train to Paris.