Who dat (udad) flour and protein bread
Well, it’s stupid January. Do you know why I hate January? Because I like the gym. Yes, I’m a regular gym-goer who spins all summer and pops in for a class whenever I can steal an hour out of my schedule, and in January, the resolution-ers make that process suck. I nearly got into a fist fight to get a bar in a weights class on Saturday, after having waited in line 20 minutes just to get into the class. I respect people wanting to get fit, I really do (go for it!), but please don’t get all grabby when you’re trying to do it.
I also usually hate January because my husband often stops drinking for the month. You might think that this post-Christmas-debauchery good behaviour would inspire me to join in and quit with the wine, but no, it just makes me annoyed enough to guzzle red alone and sneer at him like, “Why are you looking at me like that??” This makes me rather edgy. So I need more and more wine. You see my problem.
I do have to admit, though, that this January has gone better than most — firstly, because Phil didn’t go dry because he has too many work trips to be able to be a dork for the month with everyone, and secondly, because Phil gave me a really good cookbook for Christmas so I’ve been eating better (please note that eating from this cook book was in no way a resolution, although it turned out to be resolution-like).
I just love that guy. Doesn’t he look great?
I’ve been a fan for a while now so I already have a bunch of his cookbooks, and I find that the recipes have always been easy to manage with tasty results. This book mostly follows that same trend, with a few key differences — Jamie went and got a nutrition certificate so these recipes are healthier (as in, less meaty, more veg-y, more grain-y), the portions are smaller, and the ingredients are slightly weirder. But we all know how much I adore weird ingredients, right? And we’ve also been trying to eat less meat — not because it’s annoying January, but because I keep hearing how a plant-based diet leads to less cancer and heart disease. Plus it’s friendlier to things with cute noses. Like my baby who’s almost a year now. Here she is trying out her new shoes (this has been the only time she’s worn them).
Not that we’ve ever eaten dogs, January or not. But now we’re avoiding eating other noses. And picking them. Gotta keep on that.
Anyway, so because I work from home I’ve been eating better meals, thanks to Jamie. Rather than eating popcorn and stale Tootsie Rolls for lunch, I’ve been eating Jamie’s savoury sweet potato muffins with chile, cheese, and seeds.
I liked the muffins because when you’re starving, instead of reaching for junk, you reach for something filling but with natural sugars, vitamins, and seeds. And then you’re full and you stop with the stale Tootsie rolls. Or at least you eat fewer of them.
I made the muffins last week, so this week I decided to change things up and went for a loaf based on Jamie’s… Okay, let’s be real, it’s identical except that I’m going to give my version of instructions, I’m converting his Brit measures, and I swapped his chickpea flour for “udad flour,” or flour made of lentils (because it was slightly more dangerous).
And it’s not even plagiarizing a book, because I’m giving credit and he posted the recipe on his site anyway.
Super-Food Protein Loaf:
- 1 8g packet of dried yeast
- 4 Tbsp olive oil
- 1C udad flour (urad lentil flour)
- 3/4C ground almonds
- 1/4C flaxseeds
- 3 1/2 oz mixed seeds — for me, this worked out to 2 Tbsp sesame seeds, 2 Tbsp pumpkin seeds, and 2 Tbsp sunflower seeds
- 1 sprig fresh rosemary
- 4 large eggs
- Jamie suggests 3 tsp Marmite, which is illegal in Canada for some insane reason (why would something be illegal if whole other countries enjoy it and are perfectly healthy??) so I had to omit it
Directions: Preheat to 375. Line a 6-Cup (normal-sized) loaf pan with parchment. Fill a pitcher with 1 1/2C lukewarm water, add the yeast and oil, and mix with a fork until combined. Leave aside for 5 minutes.
Pile the flour, ground almonds, and seeds into a large bowl with a pinch of sea salt and make a well in the middle. Chop and add the rosemary. Crack in the eggs, add the illicit Marmite if you have it, and beat together, then pour in the yeast mixture. Whisk to bring in the flour from the edges until combined. Pour into the pan and bake 45 minutes, or until the top is brown and a skewer tester comes out clean. Transfer to a rack and let it cool 20 minutes before serving.
Results: Sorry Jamie, I adore you, and maybe it was my udad flour, but this loaf was beyond bland. Think banana bread without the bananas and sugar, and then dull that down another 5 notches. This loaf is not to be eaten on its own. But it’s uber healthy — high protein, a huge portion of seeds with those good fats in — all you January-lovers (weirdos) should be over the moon with this. And it was hugely filling, so you won’t snack on Hershey’s kisses from last Easter, just as a not-so-random example. So bottom line — it’s all about what you top this blandy-blech-bread with (and choosing butter might just erase all that other goodness). Here’s what I did with mine. Ooh, and I should have paired it with an anti-January wine! The options get better and better, and Jamie suggests even more interesting toppings than what I did. Rating: 1 Yum, and it really only gets that because you can top it with great stuff and for the health factor.