Yesterday you said tomorrow.

Spring Pea Mash & Whole Wheat Bread

Source: Good Things Grow


Spring Pea Mash / serves 2

1 cup fresh or frozen peas
1-2 cloves garlic, minced
juice of half a lemon
2-3 tablespoons fresh oregano
sea salt and pepper to taste
olive oil for drizzling
4 slices whole wheat bread (recipe below)

Bring a small pot of water to a boil. Blanch the peas for 3-4 minutes or until tender. Drain and place in an ice bath to prevent from further cooking, drain. Place peas in a small bowl, add the lemon, oregano, salt, and pepper and slightly mash everything together with the back of a fork.

Toast the 4 slices of bread and divide the pea mash between the 4 slices, drizzle with olive oil and serve.

Real Whole Wheat Bread / makes 1 loaf
adapted from The Food Matters Cookbook

3 cups whole wheat flour
1/2 teaspoon instant yeast
1 1/2 teaspoons salt
2 tablespoons olive oil

Combine flour, yeast, and salt in a large bowl. Add 1 1/2 cups water and stir until blended; the dough will be pretty wet. Cover and let rise in a warm spot for 12-24 hours. The dough is ready when the surface is dotted with bubbles. *Note, the warmer your house the faster the rise time will be.

Lightly oil the inside of a 9×5-inch loaf pan. Pour the dough into the pan and gently settle it all in with a rubber spatula. Drizzle or brush the extra oil over the top and let the dough rise again, covered, for 1-2 hours in a warm spot. When dough is ready, pre-heat oven to 350F.

Bake until the bread is golden brown and is hollow-sounding when tapped, about 45 minutes. Immediately turn the loaf out of the pan onto a wire rack and let cool before slicing.


I have made the whole wheat bread, and it is awesomely delicious.  You feel like a professional chef after baking your first batch of bread, especially when it comes out as good as this one did.


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