I found einkorn flour at a local heath food store, I have no idea what it was but the front of the packet claimed that einkorn flour “is the earliest form of wheat grown & eaten by mankind.” Sounds good to me, so I bought it. When I got home I did some research, people rave about it, it is very old and even though it is not gluten free some people with gluten intolerance can eat it with out any problems – something to do with not all gluten is the same.
Even though the flour was mostly white looking (I was really hoping the flour would be black so I can make exciting black bread) once it was mixed with water the dough was a brown colour. The texture of the dough was nothing like normal bread dough, it was very sticky but not elastically at all. And it smelled strange! I thought it had kind of a earthy smell while Mat said it smelled like Clag.
The next day I turned the dough out and baked it in a medium saucepan since I don’t have a dutch oven as the recipe called for. The bread came out beautifully with a very cute shape, I will be making more breads in my saucepan for sure. I was scared I would have trouble getting the bread out so I sprinkled a small handful of flour on the bottom and I had no problems tipping the bread out.
You are suppose to wait a whole hour for the bread to cool before you eat it but we couldn’t resist and cracked it open while it was still warm. The bread definitely tastes different from white bread, the best way I can think of to describe it is malty. The texture of the bread is very dense and doughy like when you undercook bread and there is a lump of half cooked bread in the middle. Except this bread is like this all over (so I am assuming I have cooked it correctly). 
The bread is much better cold than warm and I discovered the texture of the bread along with the malty taste goes very nicely with avocado. However I wouldn’t describe it as ‘surprisingly good’…more like ‘odd and malty’.
And then it was time to feast on our rabbit. Our stew was not a very pretty, it was this pale brownish colour. But that was not the problem, the problem was it was TOO salty. So salty it burned our mouths. We forgot to halve the stock when we got back from the shops, I think we were suppose to put in less than half a cube. We put an entire cube into the stew. Eeesh it was bad. We forced our way through it but eventually had to give up and just nibbled on the rabbit meat, that was pretty tasty if you ignore the burning salt flavour. I drank so much water that night.
This rice pilaf uses the left over sauce from the 
This recipe comes from a surprise cookbook from Mat, recommended in the Braising episode on 
It took a really long time to cook, I kept thinking I was almost done and telling everyone to get ready and then it took another 10 – 15 minutes. The saddest part is in the end I overcooked the eggs because I was distracted trying to order groceries online.
We were in Ireland for the weekend recently and I had the most delicious soda bread ever. Part of my attraction to this bread is because there were these delicious crunchy bits throughout the bread, it was so good I was tempted to ask for the recipe but I chicken out in the end and just asked what the crunchy bits were. Turns out they use a course stone-ground wholemeal flour so these were just the chunky bits in the flour.
I had a little snack attack the other night. It was after 11 and I was hungry again. This is a fairly common occurrence, I had already feasted on some chocolate mousse an hour ago. But that’s been absorbed and my stomach demanded more.
We discovered something wonderful recently. We were out at dinner at a place called 
