It's a typical Saturday morning and I'm being asked by Nicky, the bread lady, who won this week. Everyone else at the bread stand looks around confused. "He did," I reply. And so she bags and hands over a large, crusty London Bloomer in exchange for my £4.
You see, the most frequent disagreement in my house (I'm lucky to say!) is over bread type. White or wholegrain is a constant dilemma in which I often find myself ceding my beloved wholemeal to the fluffier white variety. Both make good toast, I'll admit, but there's something about a nice wheatgerm levain that makes me feel better about myself. Yet M, who barely eats bread anyway, will always decide to make a sandwich and complain on the day I buy brown bread. "Why did you buy this?" he asks me, pointing out how quickly it goes stale (just as quickly as the white, I'll point out) and commenting on how much less indulgent healthy bread is. So you see how Nicky, the bread lady, has come to know all about our bread dilemma.
This week, though, I thought I'd try something entirely new; perhaps I could break the cycle, throw a proverbial stone into the wheel of our bread consumption. The Bread Factory launched its new quinoa sourdough last week, and this week I bought it.
So here I am on a Sunday morning, nutty, crisp toast in hand. Do I think it solved the problem? Well, the protein-rich loaf might just be making a frequent appearance on my breakfast table.
It's filled with warm flavour and, due to its quinoa-packed composition, kept me full until well into the afternoon. Not bad for a slice of toast, eh?
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