Recipes are never constant.  Some are finicky and precise, others are free-flowing and intuitive.  Some are science-based and others are flavour-based.  This one is a big sticky mess of all of those.  It’s a recipe that came from one of my recipes.  It’s a recipe that will continue to grow.  It’s a bread.  It’s my bread.

When things get busy, or we get sick, it’s always nice to be able to turn on the bread machine, measure out a couple of ingredients and be done.  A couple of hours of sleeping or racing later, it’s ready to eat.  You don’t even have to be home while it works.  Just let it be.  I’ve been straddling those two lines of sick and busy lately.  I missed a few days of school, from the menace of dizziness and overtiredness.  I hate saying dizziness because it sounds like when I was four years old and spun around too fast and said “I’m busy!  I’m busy!” This is the “busy” that all the rest are scared of.  It makes standing up a chore.  It makes my feet turn purple.  It steals my blood from my brain.  From me.  It likes to bring along its friend tired.  Sometimes it’s hard to differentiate between the two.  This is also the tired on steroids.

Anyways, especially when those two are in town, and whenever else you want some bread, this is a lovely one.  The seeds give it a great flavour and my family really enjoyed it =D.

Twitter, Facebook, Foodbuzz and Flickr.