Multigrain Brown Rice with Shallots and Poppy Seed
Okay, so I started with the brown rice, which is so good in bread... and of course added polenta, with its homestyle goodness, and a 50/50 blend of WW (Red Fife from Grist & Toll in Pasadena) and BF... then wanted a little something more to really establish a theme, and found some shallots that were begging to be included, and added some poppy seeds for color and a bit more texture. And this is what happened.
Big, sturdy and boisterous, a bit moist (could have left it on the stone in the oven for a few minutes more), but sliced up beautifully and the aroma is so tempting. I'm thinking Panini sandwiches with cheese, artichoke hearts and roast beef.
I love making it up as I go and using anything and everything in the kitchen (but perhaps not all at once) as inspiration. Everyone enjoy your baking this week!!!
Cathy