Tag Archives: Whole-grain

A Toothsome, Wholesome, and Whole-Grain Loaf: Peter Reinhart’s Multigrain Bread

Multi-grain bread with rasberry-tayberry jam and peanut butter

I was a strange child. When I was 12, I decided to become a vegetarian. I read Peter Singer’s Animal Liberation. I did not like the idea of eating animals, nor did I particularly enjoy meat, other than the occasional hamburger. So it was not much of a culinary sacrifice for me for the next ten years of vegetarianism.

Just sliced multi-grain bread

As I mentioned in earlier posts, we ate out often as a family. Back in the early 1970s, this presented challenges, with my self-imposed dietary restrictions. If my grandmother were along, she immediately – and loudly – would ask the wait person, “Young man {or “young lady”}, my grandson won’t eat meat. What do you have for him on your menu?” She made this declaration, as if I were unable to read the menu or ask myself about what I could eat. Often the response was “the house salad”.

The “house salad” was indeed a vegetarian option. However, it was never the sort of colourful, nutritious, and satisfying salad one can find at many restaurants today. The salad consisted of a wedge of the definitely not trendy iceberg lettuce, with a few slices of anemic-looking “cello” tomatoes. (The “cello” referred to the cellophane, which encased a trio of perfectly shaped medium-sized tomatoes sitting in a open-weave plastic basket, similar to the baskets for cherry tomatoes or berries today; this terminology always confused me in supermarkets, as my brother took cello lessons back then, but this “cello” was pronounced differently and had nothing to do with music.)

On such house salads, there might have been a slice or two of soggy cucumber or even a few rounds of carrot. If it were a better restaurant, sometimes a handful of very salty croutons decorated the dish. Often the salad had a thick layer of gloppy Green Goddess dressing, poured liberally from an industrial-sized jug of commercial dressing, no doubt.

Learning to bake bread and Peter Reinhart’s whole-grain bread recipe Continue reading

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