I was so excited to have breakfast this morning.
The bread turned out (previous post) so good, and I was going to make a toast for my breakfast.
The toast was so good.
And I enjoyed the rest of it too.
As you can see I like big breakfast!
I’m not a huge quick bread fan, only because it tends to be too sweet to eat as “bread.”
But his oat flax bread is an exception.
It’s dense and very satisfying.
It’s slightly sweet, but not overly sweet.
And when it’s toasted and buttered, it makes a wonderful breakfast bread.
I was so excited to see it just out of the oven!
It looks exactly what I wanted to see.
Golden brown.
This bread is packed with ground flax seeds, dried figs, oats, and rye berries.
I still have a lot of rye we harvested from my brother-in-law’s farm.
Cooked rye berries are so versatile.
I enjoy them in salad, soup, or just eat it like rice.
This was my first time adding them into bread, and I liked the final result.
Who wouldn’t love Maritozzo?
Yeast pastry filled with cream?
I used this homemade soft orange cardamom bun and filled it with sweetened coconut cream.
Just imagine.
You are about to bite into this soft orange-cardamom bun and then sweet coconut cream…
It’s so good, almost too good to make me feel guilty for some reason!
The bread section of our freezer became pretty scarce, and it was time for me to bake some bread.
I try to make different types of bread so that we don’t have to eat the same type of bread for a long period of time.
I haven’t made Shokupan bread for a while, so I decided to make two loaves of Shokupan.
One regular and one with cocoa-cinnamon swirl.
They turned out great.
Soft, fluffy, light, yet perfectly moist.
I think I finally got the flour-water ratio right.
Adding the swirl was a last minute decision.
I added butter, cocoa, and cinnamon, but intentionally avoided sugar.
There is no added sweetness, but this combination was already flavorful.
It was perfect for my breakfast.
Just a bunch of soft buns.
Flavored with orange zest and cardamom.
So so good.
The rye bread I’ve been making so far all contained non-rye flour, usually bread flour.
So I was excited when I finally found a recipe that only uses rye flour.
It turned out exactly what I had expected.
Dense and dark!
Love this version with figs and walnuts.
I kept one loaf without them as my husband tends to like his bread plain.
Another fun project with rye from my brother-in-law’s farm.
I found the rye muffin recipe, and I thought it would be fun to make it in my canele pan.
They turned out great!
The interesting combination of cumin, orange, caraway seeds, and rye somehow worked.
Much better than I thought!
They have a great texture, crunchy outside and soft inside.
These were delicious with vegan butter.
Milk Hearth is a nice change from hard-crust Boulle.
I particularly like to make it with coconut milk.
The extra coconut flavor is so nice.
This time I made two different flavored ones.
One is strawberry and the other is cafe au lait.
These are perfect for breakfast.
Avocado toast is one of our favorite breakfast food to eat for brekfast.
Remember the vegan Mozzarella I just made (previous post)?
I thought the “cheese”, tomato, and basil together would be great served on avocado toast.
It looked so good!
I wanted it to keep this simple.
So I just sprinkled Kosher salt, freshly ground pepper, and crushed red pepper, and drizzled extra virgin olive oil.
Love breakfast like this.
And yes, I had to put the homemade vegan bacon on this plate, too.
This was something I made a few weekends ago.
I was in a mood for Danish pastry, but something less sweets-like and more suited for breakfast.
I still had a few red currants from my mother-in-law’s backyard left, so I thought they would be pretty showcased with mango.
These were pretty and delicious.
Loved them with my cup of coffee.
