We share with you our recipes, reviews, tips and thoughts on building a happy home together through food.
This week was surprisingly busy, but luckily a ton of leftovers from last week, combined with a couple of soup and bread nights have gotten us through to the weekend. The bread we are using this week is a Multi Grain round from Whole Foods – yes, yes, the big bad organics supermart is still the best place to pick up fresh non-commercial bread in the winter when the farmer’s market near us closes.
And the breads from WF still taste much better, and contain much less nasty stuff, than anything you can pick up at the regular grocery store – since they claim to bake everything on their premises, we choose to trust them and feel like we’re eating a healthier bread. During my pre-thanksgiving Wednesday visit to WF, I saw a nice, large round of Multi Grain calling out to me; as expected, the texture and grainy taste of the bread has complemented wonderfully the many Thanksgiving and Thanksgiving left-over meals over the past few weeks.
This loaf froze wonderfully well also; I pre-cut the slices before freezing so all we’ve had to do is throw them in the toaster oven for a couple of mins to get a hot, crusty slice ready for whatever our appetites were on the mood for – a quick snack , a dunk for tomato soup or even, as I experimented with today, a perfect base to top my chocolate ganache with – using flavorful bread (and not just cake) as an unexpected pairing for the sweet, silky ganache being a trick I picked up from La Maison Du Chocolat, of all places!
THE REVIEW: We LIKED it
Flavor: Aromatic and a bit nutty when fresh; picked up a very slight sour depth upon freezing and reheating. Not as nuanced a flavor as the farmer’s market whole-grain I reviewed a week or so ago – which is to be expected with the more mass produced and generic Whole Food’s loaves than the small-batch local bakers’.
Texture: Very crusty on the outside, and airy and light inside. I could definitely pick up the whole grains in a few of the bites, but mostly had a mouthfeel like regular white bread – though not soggy in the least.
How to eat it: We liked it best when toasted with a slice of pepper-jack cheese (thanks to the wifey for suggesting we try that). It was sided nicely with tomato or sweet corn soup, holding the liquid nicely when dunked in. Definitely worked well with the ganache after freezing/toasting because the slight sourness contrasted nicely with the sweet richness of the chocolate.
[...] Im too lazy to cut up some fresh fruit but need something warm and exciting, I toast up whatever loaf of bread I happen to have on hand and drizzle on some warmed up Ganache – and for a minute [...]
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