Club Bread

The type of bread I like can be hard to come by
I love bread with heaps of grains like Sourdough or Rye

In Japan, bread is very white and fluffy
and so damn sweet, it’s kinda desserty

While I guess that’s nice once in a while
it’s not ma thang, ma jam or ma style

Not to mention all the horrid add ins
like dairy, eggs and even shortening!

So I set to making my own bread
with no nasties, and only goodness instead

I used this recipe off Minimalist Baker
but I changed it up cuz I’m a trouble maker

club-bread-1
First proof before the grains

Instead of adding in millet and oats
I chucked in this mixed grain pack with 12 grains at most

club-bread-2
Didn’t use a sharp enough knife to cut slits into it (whoops)!

You can find them easily in Japan
they’re for adding to rice to make it less bland

club-bread-4
Fresh outta the oven! Burnt the top a bit (whoops again)

The bread proofed well and looked pretty good!
But it was dense and hell and hard as wood…

club-bread-3
Dense – but good for toasting! Makes for tough yet tiny toast!

I don’t know if it was the oven,
But I’d rather it wasn’t that hard and toughened

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