That is just what happened last weekend. After a bread-baking fest last Friday, one of our loaves turned out just dry enough that it was not fit for sandwiches or soup.
For more information on Einkorn wheat, you can read this article by Sarah at the Healthy Home Economist:
We measured, proofed, kneaded, proofed and baked, according to the recipe on the bag.
But, it wasn't meant to be. This crusty loaf was officially deemed a "lesson learned".
Now, the norm in our home is to work with what we have on hand, and last weekend was no different. We did not have sage or celery in the house, but we had a turnip and some other herbs. Those could work. Oh, and we just happened to be cooking some pastured bacon at that moment. Lucky us! We could use bacon grease instead of butter, and then chop up some bacon and fold it into the stuffing.
Recipe: Stuffing with Turnip and BaconIngredients:
5 cups of cubed bread (if prepared without herbs, add herbs to the stuffing)
1/4 lb of pastured, uncured bacon (free of nitrites and nitrates)
1 cup broth or water
2 tablespoons bacon grease (we probably used more to be honest!)
1/2 turnip, chopped finely
1 small onion, chopped finely
2 garlic cloves, pressed
1/4 cup suggested herb mix: sage, rosemary, thyme, oregano, marjoram, fennel, coriander, bay leaf **Note: use just 2 tablespoons if your bread was baked with herbs
1/4 cup toasted chopped hickory nuts (totally optional -- we happened to have some from our friends' tree)
Salt and pepper to taste
1. Cook bacon, reserving the oil. In an 8-quart sauce pan, sauté the turnip, onion and garlic in the bacon grease until very soft.
2. Stir in the herbs.
3. Add water and bread cubes and stir together.
4. Simmer for 5 - 10 minutes on warm/low to let the bread steam and completely soften.
This recipe was posted on the Food Renegade Fight Back Fridays for Nov 8, 2013. http://www.foodrenegade.com/fight-back-fridays-november-8th/
Enjoy! Let me know if you end up using the recipe!
-- Two Peas