In our new apartment, I want to have a “Zero Waste Kitchen”, but that means I have to use up as much as possible in the current apartment before we move. The idea is to start with a clean slate. To do that we need to make sure we do not bring bad habits with us. Today, I made bread, and in the process used up the last of our sun dried tomatoes, blue corn flour, extra jar of white four, and baking powder – as well as some almond milk. What I got, had the texture of a nice country loaf.
And it was 100% vegan.
Why Stone Soup Bread? Because, like Jean-Francois’s idea for stone soup, this recipe is so flexible that practically anything can go into it, and it complements salad or soup, and makes a nice sandwich. You could even use stone soup broth in the mixture. Best of all, I doubt I will ever miss traditional breads ever again.
I cannot take credit for the idea. I found the source recipes on the internet when searching for ways to use flour without eggs and yeast. I have Tish’s recipe at Food.com, Veggie Bon Vivant’s adaptation of Mark Bittman’s (How to Cook Everything), and a half day of looking at nearly empty jars and wondering what would work together.
Here’s what I did:
- Preheat over to 400F.
- In a large bowl, mix 3 cups of a variety of flours (blue corn, unbleached, corn meal, and whole wheat) with 1 tablespoon baking powder and 1 teaspoon salt.
- Chop 4 withering green onions and about 1/2 cup sundried tomatoes (in oil) and add them to the flour mixture. NOTE: I chopped the tomatoes on a wooden chopping board and left the oil on the board to use later when shaping the bread dough.
- Add 2 teaspoons dried sage to the flour mixture. Any herb would work, be creative.
- In a 2 cup measuring cup, combine 1/4 cup olive oil and 1-1/2 cups almond milk.
- Add liquids to flour mixture and mix until flour is moist but not very sticky.
- Turn dough on to wooden board (the one with the tomato oil). Flip a few times to shape into a ball.
- Drop ball onto baking sheet.
- Cook for 45 minutes.
And voila, two veggies saved from compost, three jars empty and ready to be packed, and a nice hearty snack to get me through the afternoon. I suspect this bread will toast up nicely and make heavenly croutons, too.