Rosalia, my grandmother, has definitely influenced the way I cook and what I choose to cook.
She came to America from Italy with my grandfather, Victor, sometime in the 40’s or 50’s.
Her food is what people would consider truly Mediterranean. Growing up my favorite thing she made was a veggie antipasto with carrots, cauliflower, black olives & celery with olive oil and vinegar.
And she always made bread.
Not the rustic white bread, but a beautiful brown whole wheat bread.
It’s perfect for soaking up the olive oil in a plate of soft white cannelloni beans & spinach.
A truly authentic Italian, my nona lives to provide good food to loved ones.
It makes me wonder why it has taken me so long to make bread?!
I did exactly that on February 14th and found a good basic bread recipe over on Mel’s Kitchen Cafe.
The act & process of making bread felt so natural. (More fluent to me than gardening apparently…I’m struggling to keep the ferns alive)
I added dill to my dough then divided it into two loafs & smoothed a little olive oil over the tops.
How beautiful is this bread??
For my dough, I went with sprouted spelt flour. I love the flavor because it’s very similar to the taste of my Nona’s bread.
From what I read about spelt flour, it is more digestible than whole wheat flour which makes it a better option.
One Degree Organic Foods Organic Sprouted Spelt Flour, 80 oz
If your interested in a book with great bread recipes & photography I suggest
More bread to come,