theLeif.org

Come to think of it, maybe I shouldn't be drinking cow's milk. We have good local milk here, but I don't trust that I should be ingesting all those weird proteins and whatnot meant for calves not adult humans. In any case, there are tasty alternatives these days, so I thought I'd try the awesome whole wheat bread recipe with almond milk to see how it turns out.

• 2 tsp. yeast
• 1 ½ tsp. salt
• 2 3/4 c. whole wheat flour
• 1/2 c. oats
• 1 c. almond "milk"
• 1 tbsp. gluten flour
• 8 tsp. honey
• 2 tbsp. canola oil
• slathering of olive oil

It turned out very well, thank you. Soft and fluffy, proving that milk doesn't have some magical quality that can't be reproduced with another ingredient.

As a final note, I brushed on some olive oil after taking the loaf out of the oven. This tends to help with keeping the bread soft. I also baked this one at 400°F (instead of 350°F) for 35 minutes.

And if you're wondering about the picture, it's Norwegian brown cheese with bananas on top, something I came up with when I was younger.