So far our breakfast menu had not really changed. We still alternate between soaked oats pancakes and eggs over easy with toast – both are paired with a smoothie. Our smoothies are made with either raw whole milk yogurt (when we can get it) or store bought yogurt, preferably whole milk plain, but here that is hard to find. We had flax oil, coconut oil. banana, blueberries and peaches. When not doing the challenge we also add mango, pineapple and hemp seeds.
We are very fortunate to be able to get local, organic eggs either from the health food store – Harvest Moon, The Bread Basket (local, non-chain store) or from friends who raise their own chickens. This is paired with homemade bread and grass fed, raw milk butter. This bread recipe is now Stella’s favorite! It took me awhile to get it just right, but I think this is pretty good and oh, so easy!
No Knead Rye Bread
1 1/2 cups organic rye flour $0.27
1 1/2 cup organic white flour $.045
1 1/4 tsp yeast
1 1/4 tsp sea salt
1 1/2 cups water
1 Tbl+ caraway seeds
Total cost for 1 loaf of bread: $0.92 (so much cheaper and better than store bought)
1. Mix the rye flour, white flour, yeast, salt and caraway seeds in a glass bowl.
2. Add the water and combine with a wooden spoon – until a ball of dough is formed.
3. Cover the bowl and leave on the counter overnight.
4. The next morning, turn your oven to 500 degrees and place a dutch oven with the cover on inside the oven while it heats. I usually coat the inside of my dutch oven with some lard, but you don’t have too. It will take about 30 minutes for the oven to get to 500 degrees.
5. Take the dutch oven out of the oven and scrape the dough into the dutch oven, cover and place back in the oven, baking for 30 minutes.
6. After baking for 30 minutes, take the top off and cook an additional 5 – 10 minutes – this brown the outside. I find that 7 minutes is perfect in my oven – it gets a really nice color brown.
7. Take out and allow to cool slightly, cut, slather with butter and enjoy.
This bread has a wonderful hard crust and a soft inside. You can leave it out on the counter, cut side down. About day two I place inside a plastic produce bag. For breakfast I slice and toast, then slather with butter – so delicious! 1 loaf lasts us about a week, 3 – 4 breakfasts and to snack on, but at less than $1.00 a loaf, we could make 3 and still not break out budget.