It's like a trigger awaking the senses of taste and smells of comfort. Warm crusty bread, melted butter dipping, the first crunch into that crust and that soft chewy centre.
I remember as a kid having to eat wholemeal, wholegrain and any type of brown bread because it was "good for you". It was a special treat to eat white bread without any of those nasty little wheat grains. My brother and I use to crave for the white stuff!!!
My mum would always buy those strange looking breads, the knotted buns with poppy seeds/ toasted sesame seeds, the pull-apart breads, round breads, farmer's bread, crusty Italian breads, gourmet vegie infused breads and anything that had a seed in it....... sunflower/linseed/rolled oats/cracked corn/pumpkin/rye/barley...and anything that just didn't look like normal white bread.
So when I was sent away to school and got to eat all that white bread. I started to really miss all those healthy breads, that simple nutty taste giving it tons of flavour. But most of all it was those memories of the breads mum use to give us as kids, and that is the comfort of home......Thanks mum for all those "it's good for you" breads. I just can't get enough of it now.
Walnut, Pumpkin, Sultana Bread
1/2 cup green pumpkin seeds
1/2 cup sultanas
1/2 cup walnuts, chopped roughly
1 batch of Japanese Bread
1. Make up the Japanese Bread and follow the same method. Add in the green pumpkin seeds, sultanas and walnuts and knead until the dough is smooth. It might get sticky but just add some extra flour.
2. Let the dough rinse until at least double about 40 mins - hour. Punch the dough down and knead into 4 equal balls. Roll the balls into ovals and roll it up again. Place 2 rolls into each loaf tin and repeat. Leave it to proof again for 40 mins - hour.
3. Preheat the oven to 180 C and bake for 25 mins or until it is golden brown.
*** Hint. I find if you heat the oven for about 5 mins and turn it off, it's a great place to proof the dough. Just remember not to heat it too long and cover the bowl with a damp tea towel.