Fast Bread recipe by Nadia

Holistic Family Nutrition nadia@negro-mueller.com http://holisticnutritionstuff.blogspot.com/ 10/2013©

FAST BREAD recipe by Nadia (link to downloadable version) 

5 cups organic whole grain spelt flour 

1 tablespoon Xantham Gum 

2/3 tablespoon Salt 

1 1/2 teaspoons baking powder

Mix all those dry ingredients together then add:

2-3 tablespoons of olive oil 

1-2 handful of oats 

2 tablespoons honey 

3 tablespoons sesame seeds (optional) 

4 tablespoons sunflower kernels (optional)

Mix well and then add:

2.5 cups of tap water

Mix dough thoroughly with the back of a wooden spatula (works best) 

Fill in a baking pan lined with baking paper 

Bake in preheated oven at 400 degrees Fahrenheit for about 50 minutes

 Let cool on cooling rack

Notes: 

-Any flour will do, nutritionally whole grain is best. 

-Spelt is an ancient grain and not hybridized, it is better tolerated than wheat flour, BUT NOT GLUTEN FREE 

-Xantham Gum is only necessary if ‘non-wheat’ flour is used to prevent the bread from falling apart while cutting. 

-Switch out ingredients: You may add raisins, chopped apricots and other dried fruits. Chopped nuts of any kind make for a fun delicious bread as well. 

-To make breadsticks or any other creations by kid’s hands, use less water to have dough that you can manipulate with your hands without sticking. Start with about 13⁄4 cups of water and add more if needed.

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Blog: http://holisticnutritionstuff.blogspot.com/

Holistic Family Nutrition http://holisticnutritionstuff.blogspot.com/

Ice Cream!!!

Home made ice cream. Well, I guess the right term is Popsicle. We use the term ice cream for anything that is frozen and sweet. (-:

These are super easy to make with whatever fruits you have at home.

However, this is how I made ours and they turned out great:

Blend an apple with a sip of water and the juice of half a lemon. Fill the mixture in the Popsicle forms. Then the girls added chopped grapes and kiwi pieces. As many as they wanted. It made for a fun surprise when they ate the ice cream. 

Freeze them and enjoy.

The behind the scene kiwi story: 

Kiwi are NOT in season in this country right now ( just in case you were wondering) and our family is very conscious about where produce comes from. When we go through the produce section at the store, I tell my girls where the produce comes from and from which ones they can choose their favorites from. We try to stay local. Unfortunately this time with the Kiwi I didn't pay attention and my 3 year old chose them as her favorite item that day. And I said yes. And then I saw that they came from New Zealand. Ever shopped with a determined 3 year old??? Yeah, there is no arguing and she didn't really care about my explanation about carbon footprint and how ridiculous it is to eat kiwis from New Zealand in the United States. So we bought them. End of story.

So the next home made Popsicles will not have kiwi in them.

Love, n.

Good morning juice!

A spontanious juicing session with my littlest lady resulted in a beet juice for mami and an apple-carrot juice for the little ones.
Beet juice
- one small beet
- one celery stick
- one handfull of parsley
- 2 carrots
- one half grapefruit (use an apple if you can, it would be the better choice, I am allergic to apples, so I used the grapefruit)
Juice it and enjoy!
Apple-carrot juice for the little ones
- 2 apples
- 1 carrot
Juice, mix and enjoy!
Have a great day and a healthy weekend!
Love, n.

Smoke was/is In The Air

I am always one step behind... I started writing this when we had all those crazy fires going on but never got a chance to edit it and publish. Well, according to some people in the fire business, it will burn again. So here it is... a few weeks late but you will be ready when you need it.

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Air quality in Colorado's front range is really bad right now due to all the fires around us.

Little people, older folks and individuals with existing lung conditions such as asthma may be having a really hard time right now.

Here is how you can support your respiratory system through nutrition:

Eat clean foods.

Know what is in your food.

Sugar should be avoided.

Avoid processed white flour products.

Choose whole grains.

Read the ingredients in your packaged items.

Eat lots of fresh fruits and vegetables, lean proteins such as chicken, tuna, eggs and lower your carbohydrate intake.

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Specific nutrients:

Omega-3 fatty acids, to protect cells and for their proper function and reduce tissue inflammation

Vitamin C, supports respiratory health with shortening the length of upper respiratory viral infections, promotes phagocyte cell functions, supports healthy T-cell function, antioxidant support at inflammation sites

beta-cryptoxanthin, a carotenoid, acts as an antioxidant

Zinc, helps Immune System keep viruses away, may help with stopping or reducing the length of an asthma attack

B-Complex, anti-stress vitamin and reduces homocysteine which can narrow blood vessels and therefore the oxygen supply to the cells

Dimethylglycine (DMG), improves oxygenation in lung tissue

L-cysteine, an amino acid, repairs lung tissue and also reduces inflammation

Calcium, has a dilating effect on bronchial muscles. (take with Vit. D for better absorption)

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          Menu Plan for an asthmatic person.

Notes: Asthma in an individual may be caused due to a food allergy, environmental toxins, vaccinations, pesticides, chemicals and others. Some asthmatics may suffer from yeast/fungus overgrowth (candida albicans) due their diet and medications. (steroids given to asthmatic patients feeds the fungus). Sometimes individuals do not just have asthma but are sick frequently and bacterial infections are treated with antibiotics which further mess with the immune system and kill the beneficial bacteria in their GI tract.

Eliminating a possible food allergens will help the individual. 

Also eliminating foods that promote mucus production such as dairy and gluten is recommended.

Taking actions to reduce the mucus with warm drinks such as water with lemon juice can be very beneficial.

Individuals with asthma should stay away from food additives often found in processed foods or restaurants, food dyes, white flour products and sugar.

The diet in general should consist of whole foods, be low on carbohydrates, high on protein and no sugar.

Breakfast:
Day 1 and Day 2
Warm water with lemon juice.   (mucus reducing)

Day 1
Gluten Free Oats with Almond Milk (unsweetened) and organic blueberries
(oats are a whole grain, almond milk can not have any sugar and blueberries for their antioxidant properties)
Day 2
different seasonal fruits, chopped and dipped in almond butter
(fruits for their vitamin contents and fiber, almond butter for essential fats and protein)

Lunch:
Day 1
leafy green salad with grilled or baked salmon, walnuts and garbanzo beans
(leafy greens reduce tissue inflammation, salmon contains Omega-3’s to reduce tissue inflammation and the garbanzo beans as additional protein)
Day 2
Vegetable soup (vegan broth with carrots, broccoli, leeks, onions, garlic, tofu)
(tofu is the protein, carrots have beta-carotene, onions and garlic to reduce inflammation, Broccoli is a particularly rich source of a flavonoid called kaempferol which may lessen the impact of allergy-related substances on the body)

Dinner:
Day 1
Brown rice with steamed vegetables such as carrots, green beans, Brussels sprouts and a baked chicken breast
(brown rice because its a complex carbohydrate, the vegetables are full of vitamins and minerals and the chicken is a low fat protein)
Day 2
Tomato/Avocado/Onion/Tuna/Cucumber salad tossed with veganaise and enjoyed with organic sprouted corn tortillas.
(vegetables for all their vitamins and minerals, avocado for their healthy fats, tuna for their essential fatty acids and protein, cucumbers are blood cleansing, corn tortilla instead of wheat if gluten is a problem and corn is a whole grain)

Snacks:
Oranges
(high in Vitamin C which protects lung tissues)
Raw nuts
(essential fatty acids)
Hummus with raw carrots, bell peppers
(hummus is healthy, lean protein, vegetables for their vitamins and minerals to fight inflammation)

If you would like this as a pdf, let me know, I will email it to you. I am still trying to figure out a new platform form my pdf's as apple discontinued mobile me. 

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P.S.: this is an essay I had to write for an assignment for school. The sources for this information are NTI, study books, trustworthy online resources and personal experience. Test sources may be given upon request.

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Disclaimer: Nutrition Therapy is a form of alternative medicine and is not intended to treat, cure or diagnose a disease. Nutritional counseling does not replace regular check ups with a primary physician. Nutritional counseling may be sought as a support for better well being, better immune function and for educational purposes.

love, n.

Open Sandwiches Kids Style

My mom is here and she always cooks with the kids. It is great!!!
And since its too hot to even think about the stove or a warm meal, they made these little breads today. The girls were very creative and crafted little kitty faces on the sliced bread using carrots, tomatos, cucumbers, strawberries, yellow peppers and hard boiled eggs. As a spread on the bread to make the condiments stick they used avocado and different kinds of hummus. And by the way this activity keeps them busy for a while and a more picky eater might try something new because she made it herself.
Stay cool!

                                        

   love,n.

Brussel Sprouts Super Easy

Cut brussel sprouts in half and toss them with olive oil, salt and pepper in a bowl.

Transfer them to an oven safe dish and roast in the oven at 400degrees Fahrenheit for about 30-40 minutes.

Enjoy! (-:

                              

    Happy sunday,n.

Polenta Pizza

This is a personal favorite!

It is a 'left over vegetable user' for sure. 

Polenta Pizza can be totally personalized to your taste and garnished with your choice of vegetables/fish/meats.

What you need:

Polenta 

(it is corn or maize and it has the cooking instruction in the back, it is also available in the bulk section of health food stores)

Vegan broth cubes

(to cook in the water with the polenta)

Daiya Cheese 

(non-soy, non-dairy cheese alternative) 

or organic Goat Cheese

Tomato Sauce 

(or Pizza Sauce)

Vegetables of your choice 

(Zucchini, Spinach, Eggplant, Bell Peppers, Onions, dried Tomatoes, Leeks...)

Italian Herbs/Other Spices

How you do it:

Cook polenta according to package directions. 

CAREFUL! cooking polenta is dangerous, I am not kidding, it bubbles and splashes all over the place and can burn your skin. 

(yes, I once had a blister on my hand after cooking polenta)

Pour the cooked polenta on to a backing sheet covered with a parchment paper. 

Let sit for a little while, so the polenta gets 'stiffer' and doesn't sink in when you add the condiments.

(that might take about 30minutes. But here is an idea: you can also cook the polenta in the morning or even days before you are planning to make this dish, it safes you some time on the day you server this yummi meal!)

With a spoon add tomato sauce all over the polenta evenly and in a thin layer.

Chop your veggies in to small bite size pieces or however you like them. 

(I like my onions to stay in circles and my bell peppers in stripes, but that is just me. hihi)  

Distribute them all over the tomato sauce covered polenta.

Tip: you can also roast or stir fry some of the vegetables first. I like eggplants better when they were stir fried or roasted first. Roasting, stir frying or steaming gives some vegetables a different flavor!

Add herbs, pepper and salt to taste.

Last but not least add some cheese of your choice all over the vegetables. 

You can also skip the cheese and just drizzle some olive oil over everything.

(or really, add both, the cheese and the olive oil)

Bake in preheated oven at about 375degrees Fahrenheit for about 40minutes.

NOTES:

this dish is vegan and gluten free

this dish can also be for meat or fish lovers though! just please remember to use organic animal products for the sake of your health and our environments well being

for those of you who are watching the carbs, make the polenta layer really thin and add a lot of vegetables on top, the vegetable layer can be so much thicker than the polenta! (-:

Yum!

If you feel like it, add a picture of your version to the facebook page of Holistic Family Nutrition. 

(the link for the fb page is on the right hand side of the blog)

I hope you enjoy this dish as much as I do!

happy cooking! love, n.

Cabbage Wraps!

Recipe for Cabbage Wraps!

fast - easy - vegan - almost raw

First up I have to mention that I am not a recipe user and writing down messurements when I cook is hard for me because I change my mind and add things as I go. (-;

So, don't take the amounts too seriously or exact and add as much of the different ingredients as you please.

You need:

Big Cabbage Leaves

1 Beet

1/2 small Onion

1 medium Carrot

Handfull of Raisins

Lemon

1-2 tablespoons Olive oil

How it's done:

Gently 'peel' off the big Cabbage leaves without tearing them apart. Steam them in a pot full of water until they get kind of translucent. Maybe about 5-10 minutes.

In a food processor add the peeled and chopped beet, onion and carrot and shred it.

Pour the mixture into a bowl add some lemon juice, olive oil and the raisins. 

Add other herbs and spices if you desire. Mix.

Gently add some salad mixture on a cabbage leave and roll it up, securing the package with toothpicks.

                                     

                                       

Eat right away or store in fridge for lunch the next day.

The possibilities of this dish are endless, you can wrap up pretty much anything into a cabbage leave and don't we like certain things just better when they are wrapped?

love, n.

No-fish Sushi Recipe

Hi there! 

Our family love, love, loves sushi! But the other night we didn't feel like going out and spending a ton of money in a restaurant, so we decided to make some at home.

We made no-fish sushi, I don't like handling raw fish... I don't like handeling anything raw that used to live, really.

What you need:
Nori leaves (Seeweed)
You get them at Asian Markets or even Whole Foods. Maybe even other grocery stores have them. 
Sushi rice
the bulk section at Whole Foods has organic sushi rice for like 1.50$ a pound
Rice Vinegar
Veggies of your choice
Sesame seeds (optional)

How I made them:
Per 1 cup rice use 1-1 1/2 cup water. Add a broth cube if you want and bring to a broil in a big pan. When it cooks stir once(!) with a wooden spatula, cover with lid and let simmer on low for about 20 minutes.
After the rice cooled down a little add a couple of tablespoons rice vinegar and stir it in.

Cut some veggies of your choice into thin slices. We used avocado, cucumbers and carrots.

The instructions on how to roll the sushi is on the back of the Nori leaves (YAY).

But I can explain it really fast:
We couldn't find our sushi matts, so we just used a towel then put a clearwrap on the towel, on top of that the Nori leave. Spread the rice thinnly all over the Nori leaving about an 3/4 inch free on the top. Drip a little bit of water on that part of the leave. (I used my fingers to wet it a little)
Add the thinnly sliced veggies in the lower third onto the rice and start rolling it up with some pressure.
At the end the slightly wet part of the leave will stick to the roll and keep the whole thing together. Slice it up and its ready to eat.
The first couple rolls may look a little funny but you will get the hang of it. (-:
It's really fun and actually really fast too. I will defenitely make these again soon and take them for lunch or a snack on the go!

In some of the rolls I added black and white sesame seeds onto the rice before rolling and some got decorated with the sesame seeds after I cut them.
The possibilities are endless. I think next time I wanna add Mango to them. My mouth is watering again already!

For the kiddos:

Some kids do not enjoy the seaweed on sushi, so I made them their own special 'sushi' in a bowl. 

(Picture on Holistic Family Nutrition facebook page) 

I put some sushi rice in a little bowl, cut carrots and cucumbers in thin sticks, avocado in little dices and added them all to the rice. Looks really apeeling and fun to them. 

I gave them some soy sauce (tamari sauce actually) in a little dish and they dipped the veggies and the rice in it.

For the Gluten Free sushi fan:

Regular Soy sauce has wheat in it, so it is NOT Gluten Free! 

Use Tamari sauce, they are also widely available and were not brewed with wheat. 

Anything else???

I would love to hear about your home made sushi adventures! 

love, n.

Zucchini Recipe

My friend gave me this Zucchini squash she got from a friend's garden, and needless to say I was in HEAVEN.

This thing was still big even after my first Zucchini dish:

Here is the recipe for those 'kind-of-breaded-zucchini wheels'

what you need:

Zucchini squash (as much as you want)

1 egg

handful of oats

handful of whole grain flour (which ever one you have or like)

herbs (the ones you use to flavor up your veggies)

how you do it:

cut zucchini wheels to your desired thickness (mine were about 1cm)

crack egg into a plate, whisk it up

mix oats, flour and herbs on a plate

soak zucchini wheels in egg

'roll' the 'in-egg-dipped' zucchini wheels in flour-oat-herb mix so they are nicely covered

cook them with olive oil (medium heat) in a frying pan, about 5minutes on both sides

ENJOY!

The next day I made stuffed Zucchini. 

Unfortunately they were eaten before I could take a picture.

Basically I just cut thicker wheels, about 2 inches, cut out the middle part so they look like a tunnel with very thick walls. I laid them out in an oven safe dish and filled them with cooked ground beef, chopped up cauliflower and yellow peppers. Sprinkled some fake cheese on top and baked them in the oven until the Zucchini got soft.

It is one of my husbands favorite dish and a meal we both grew up with. Bummer he wasn't here to enjoy it.

 And of course the ground beef was from the happy cows found here.

love, n.

Birthday Cake

Happy Swiss National Day!

...and now to another birthday;

When we were little we could always count on mom to make us 'our' birthday cake. I think each one of us kids had a different favorite.

Last year I made a carrot cake for Selina, in a bear form, decorated to look like Winnie the Pooh. Needless to say, it had to be the same one again this year. And she wanted to help make it. The first thing that came out of her mouth when she got up in the morning was; 'Mom, can we do the cake now? what ingredients do we need?'

It so happened that the cake was baked by 9am!!!

Here I share the recipe with you and also how you can have a fun colorful cake WITHOUT Chemical Food Dye's!

The carrot cake recipe is from the ridiculously awesome '1000 VEGAN RECIPES' Cookbook by Robin Robertson 

Check her out here!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1 teaspoon salt

---

1 cup sugar (I left that out and added 3/4 cups of Maple syrup)

1/2 cup plain or vanilla soy milk (rice milk works too)

1/2 cup canola or other neutral oil (I used olive oil, if you use canola oil remember to only use the organic kind)

1/4 cup Maple Syrup (only if you haven't use it yet instead of the sugar)

2 teaspoons pure vanilla extract

2 cups finely shredded carrots

1/2 raisins

preheat oven to 350degrees Fahrenheit

mix dry and wet ingredients together (sugar goes with the wet ones) in separate bowls. Add the wet to the dry ingredients, mix well.

Stir in the carrots and raisins until just mixed.

Bake about 45 minutes, until a toothpick comes out clean.

Now for the fun part!

For the frosting I just mixed vegan creme cheese and organic sugar in my little food processor. 

Add Cherries for a kind of purple-ish color.

Add turmeric for yellow. 

(it is almost tasteless if used in minimal amounts and mixed with sugar) 

Experiment with different fruits and veggies, like Beet Juice, Blackberries, Raspberries.

Here is our masterpiece. (-;

Last but certainly not least, the sprinkles! According to our 4 year old girly girl, NOTHING goes without sprinkles!!! Sprouts Farmers Market has vegan chocolate sprinkles as well as the colored ones but without the chemical food colorings or high fructose corn syrup.

YAY! That makes Mamma happy! (-;

Enjoy! and thanks for stopping by!

Happy August!

Homemade Pizza = Family Fun

We love to make pizza's as a family. It seems to have become a 'negro' family tradition. My Dad built a Pizza oven for his backyard and he makes 

THE BEST PIZZA EVER!

I started making homemade pizza with my kids. Its been years that I had frozen pizza, just not worth it.

And its so easy, your kids can do it. (-;

making the dough

flattening into whatever shape you want

tomato sauce first

then add whatever veggies you like

so much fun

cheese on the top! 

don't forget some herbs and spices

they each ate their whole pizza!

Pizza dough recipe:
For a family of four, makes about 5 little pizzas


 3 cups of whole grain flour (I use spelt flour)
add 
 1-2 tablespoons salt
 1/2 tablespoon dried yeast
 2-3 tablespoons olive oil

mix all those dry ingredients


add 
 approx. 3/4 cups of slightly warm water


Mix the dough with wooden spoon or your hands. 
Add more water if needed (or more flour).

You should have a nice elastic ball of dough, not sticky. 
Cover bowl with clear wrap and let the dough rise for at least 2 hours.


Then it is ready to form into pizzas.


Add tomato sauce first, then veggies, meats, fish......after your own taste. 
Sprinkle cheese on top, add spices and herbs.
I also pour a little olive oil on top.


Preheat oven to 375degrees Fahrenheit and bake pizzas for about 20 to 23 minutes. 


Tips:
Broiling at the end for a couple minutes adds some color to the pizzas.
Our Pizzas are usually vegan, we use vegan cheese (Daiya Brand) and whatever vegetables I have in  the fridge, there is always something, leftover veggies work as well.

BUON APPETITO!!!

love, n.

Easter - Eggs...!

It is almost Easter people! 

I love Easter, I don't really know why though, I think it comes from growing up in Switzerland, Easter is kind of a big deal, you know Swiss Chocolate Bunnies, the Sugar Eggs... yum! Also with Easter: spring and nicer weather finally came (sometimes). 

When I hear Easter I see bright cheery colors like grass green, yellow, pink, new flowers, tulips... you get the picture.

So, let's talk about Eggs! 

Yes, EGGS!

I have a recipe (I kind of invented it) I want to share with you and some Egg facts!

Eggs are the best and safest animal product you can get. Our family loves eggs. The kids mostly like them hard boiled and peel them themselves; good for breakfast, a snack, dinner...

The facts:

- 1 egg has 6 grams of protein

- 1 egg contains 13 essential nutrients

- in Europe hens were domesticated as early as 600 B.C.

- the U.S. produces about 75 billion eggs a year

- egg yolk have the highest source of choline 

(a supporter of the brain, nervous system, cardiovascular system)

- egg whites contain less nutrients than egg yolks 

(so do not leave the egg yolk out, it has all the good stuff)

And how it all comes together:

The egg yolk is kind of like the uterus of the growing baby chick, right? so it makes total sense that the egg yolk contains so many different nutrients and is actually very good for us. Just think about it for a little bit and then move on, it is kind of gross. It nourishes the growing baby. OK, time to let it go again (-:

to the recipe:

EGG MUFFINS

you need:

-handful of spinach

-half a pepper

-handful of carrots

(or whatever veggies you have available, onions, mushrooms, or even some deli turkey or chicken)

-5 eggs

-muffin forms

-seasoning, herbs

-cheese 

(or cheese alternative, we use almond cheese)

preheat oven to 400 degrees Fahrenheit (200 Celsius)

chop veggies into small pieces

 (I use a little food processor that chops it for me)

add them all to a big bowl

crack the eggs in there

add seasoning and herbs after your own taste

(I love this one)

mix everything with a whisk

fill up the muffin forms to 3/4 full

                                       

 bake in the oven for about 15 minutes, insert a toothpick or something to check if egg is baked thoroughly

while still hot, sprinkle some cheese on top, or you could also add the cheese to the muffins a couple minutes before you take them out of the oven...

ENJOY! 

perfect Easter breakfast!

Homemade BREAD - you can DO IT!

Growing up, we ALWAYS had homemade bread. thanks to our mom who is the greatest baker, but unfortunately did not pass on those genes to me. I am still hoping to discover them in the near future though!

And since I am living in dry and high altitude Colorado,

(and since I am a mom who doesn't feed her kids bread with refined sugar, food coloring, preservatives and other ingredients that should not be found in bread)

I have tried to bake bread, and tried and tried. Some of it was eatable, some just not. Some I liked, but I always knew it had to be better. And then I found THE RECIPE (well, my friend A. posted a recipe on her fb, THANK YOU! you made my day) and I tried it out - switched some ingredients out to make it my own and here we go!

the BEST BREAD EVER!

This is the link to the original recipe but if you want my version, just follow this blog post.

Did you know that baking bread is fun? and even super fun to do with your kids? and it is easy, and really not that messy... most of the time... (-:

I think it is very important to have kids involved in your kitchen activities such as cooking, baking, even the cleaning up. It gives them more of an understanding and appreciation for food. They might even be willing to try some different foods because they were involved in the process of preparing them. Let them be proud and have fun in the kitchen!

so here we go, that is what you need for your bread (or how I made it)

3 cups of whole grain spelt flour

1/2 package of dry yeast

1 teaspoon sea salt

1 tablespoon of xantham gum

(you only need this if you are using spelt or gluten free flour)

1 1/2 cups water

mix all the dry ingredients, then add the water

with a wooden spatula (hold on to the front, stir with the handle - works much better) stir/mix it all together until all the dry flour is wet

don't make it look pretty, it just needs to be mixed, the less the dough is manipulated the better

completely cover bowl with clear wrap and let it sit on your counter for 12-20 hours
(if the top of the bowl is not completely covered the dough will dry out and can not rise properly)

that wasn't so bad yet, right?

after it sat for 12-20 hours;

grab a clean kitchen towel, put some flour on it and dump the dough on it

with wet hands fold the ends of the dough under to shape it into a nice oval-shaped-bread-loaf

fold the towel over the bread, all goes back into the bowl, wrap over it, wait another 2 hours

in the meantime, choose an oven safe pan with lid and preheat it in the oven to 450 degrees Fahrenheit

when the oven and the pan are preheated and the dough rested those 2 additional hours, dump the dough into the pan, cover with the lid and put it back into the oven for 20 minutes,

then an additional 20 minutes without the lid (these times may vary)

don't know if you baked it long enough? 'knock' on the bottom of the bread - if it sounds hollow - your bread is good!

after it cooled down a little... ENJOY!

tell your friends, make one for the family get together, bring one to your neighbour

However, everybody should at least once in their lifetime, eat a bread they crafted with their own hands!

love, n.