one haiku, one pic/one recipe, no meat, no/fish, no photoshop
fermenting in the
refrigerator for a
whole day and 1 night
1 c wheat chef, 2 c flour, 2 t sea salt, 2 eggs, 2 T honey, 1/2 c silk whole next milk; toppings: 1 egg+canola oil+more honey & salt
knead 2 minutes, cover & chill 24 hours, braid with oiled hands on well-oiled parchment-covered rimmed baking sheet, add toppings, place in 100 F oven, 1 hour, set oven to 350 F, 35 minutes
very sticky dough
gently pressed onto parchment
will bake beautifully
2 servings, 500 calories
dough: 1 c wheat chef+1 c flour+1/2 t sea salt+1/4 c warm water; toppings: 1/2 c tomato jam, 2 T vegan parm, basil
knead dough 2 minutes, press into parchment-lined cast-iron pan, add jam+parm, rest uncovered room temperature 3 hours, place in cold oven set to 475 F, 35 minutes, top with basil
the thinnest ice on
the pond on a cold morning
a thrown rock breaks it
1 c wheat chef, 2 c whole wheat flour, 1 c warm water, 3 T honey, 1/4 c vegetable oil, pinch sea salt flakes
stir, rest covered warm place 3 hours, gently place in parchment-lined loaf pan, top with more honey+oil+salt, rest 1 hour uncovered warm place, 350 F, 75 minutes
the pan has enough
oil if it laps over
the edge of the dough
1 c wheat chef, 1 T sugar, 2 t sea salt, 3 T olive oil, 3 c flour, 1.5 c warm water
combine all (including oil & salt above), stir 2 minutes, pour into very well oiled 9×13 pan, rest uncovered room temperature 3 hours, dimple & salt top, 425 F, 25 minutes, oil & salt top
left on the counter
to proof during the day &
baked in the evening
12 servings, 310 calories
1 c wheat chef, 1/2 c sugar, 1 t sea salt, 4 oz pumpkin puree, 4 oz banana puree, 1 c chocolate chunks, 5 eggs, 2.5 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 40 minutes
the last hummingbird
went to the feeder a week
later than last year
8 servings, 312 calories
1 c wheat chef, 2 eggs, 1 t sea salt, 9 packets stevia, 1 T pumpkin spice, 2 c white whole wheat flour, 3/4 c unsweetened vanilla soy milk, 1 bag lily’s stevia-sweetened chocolate chips
knead 2 minutes, place in parchment-lined loaf pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 1 hour
the dehydrator
working around the clock fills
the house with good smells
8 servings, 300 calories
1 c wheat chef, 1 1/4 c cider, 1 t sea salt, 1/4 c canola oil, 1 T vanilla, 1 T cinnamon, 3 c white whole wheat flour
knead 3 minutes; chill covered 27 hours; make pretzels on oiled silpat, proof uncovered room temperature 2.5 hours; boil 30 seconds/side in 4 c water+1 T soda+2 T maple syrup; place on oiled-silpat covered baking sheet, top with sugar & more oil/sea salt; 450 F, 25 minutes
salt the zucchini
& the tomatoes while the
bread dough is rising
dough: 1 c wheat chef, pinch kosher salt, 2 c flour, 3/4 c water, 1 T sugar; toppings: 1 sliced tomato+1 sliced zucchini+2 t kosher salt; basil, vegan mozzarella & parm, s&p, red pepper flakes
knead dough ingredients 5 minutes; rest, covered, room temperature, 2 hours; form circle on parchment-covered stone, add toppings, rest 1 hour; 325 F, 70 minutes
if no backyard hens
the egg can be replaced with
some egg replacer
6 servings, 220 calories
1 c wheat chef, 1.5 c flour, 1 T sugar, 3/4 c warm silk whole next milk, 1 t sea salt; wash: 1 egg+1 T next
stand mixer 10 minutes, cover & chill 22 hours, make rolls on parchment-covered stone, proof uncovered room temperature 3 hours, wash & salt tops, 450 F, 20 minutes
dough straight from the fridge
can be easier to shape
into a baguette
10 servings, 150 calories
1 c wheat chef, 1 t sea salt, 1 T sugar, 1 T vanilla, 1 T canola oil, 2 c white whole wheat flour, 3/4 c water
stir, rest 1 hour; fold, rest 6 hours; fold, chill 16 hours; form baguette on parchment-covered baking stone, proof uncovered room temperature 2 hours; slash top, top with more oil/salt/sugar; place in cold oven set to 450 F, 33 minutes; 10 minutes oven off; rests: uncovered, room temperature; folds: 8x
haikuveg 