Baking as therapy
To avoid thinking about whether the New York Times, where I briefly worked as a copy editor, is going to close the Boston Globe, where I spent most of my career as an editor, critic and writer, I baked.
That’s my consolation when I’m worried or upset. Usually I bake bread, mostly over a couple of days using a biga and long, slow risings. But today I didn’t have a starter so I made War Bread. This is a Bernard Clayton recipe from the 1940s, invented by a thrifty housewife who didn’t enough war-time coupons to use only white flour and instead substituted what grains she had on hand.
My war bread
These fat, golden loaves are filled with whole wheat flour, cornmeal, oats, a little molasses which gives them their color, and a modest amount of unbleached white. The result is a wonderful bread with a good crumb, great taste and lots of whole grain nutrition. And unlike some whole grain breads, it’s not too heavy.
A perfect antidote for heavy times.
Mindy M. Said,
April 9, 2009 @ 7:41 pm
I bake too. When I’m upset I make what used to be called a “Depression Cake”, but not the psychological depression, only the no butter, no milk, no eggs Depression….and that’s what this cake doesn’t have in it….so it’s called a Wacky Cake! It’s my
go-to cake when I need something yummy, easy, and familiar.
Similarly, it seems Wacky to me to be closing the Boston Globe, but what do I know, our San Francisco Chronicle may be heading for the same gloomy ending. Nothing will ever replace the luxury of reading the morning paper with a good cup of coffee.
Arthur Said,
April 18, 2009 @ 1:29 am
As Alison’s dog, I can vouch for the crumbs of war bread that fall on the floor.
Elisabeth C. Said,
April 21, 2009 @ 12:19 pm
When the going gets tough, the tough start baking. For me, it’s usually cookies. The war bread is a much better tradition. Thanks!