This bread came to me unassumingly, unexpectedly, on the back of a bag of flour — the very same bag of flour I gleaned through that crazy Sunday at Whole Foods you may remember.
I wasn’t looking for a bread recipe; I wasn’t even really in the mood to bake but, maybe because of what we’d been through together, maybe because I am too impressionable, as soon as I saw this bag’s recipe, despite every bad loaf of bread I’ve made over the last few months, I started gathering ingredients.
It was like this bread found me. It seems that in this life, there are things we pursue: people we want to be our friends, jobs we apply to have, opportunities we dream of and work for.
Then there are things that pursue us or, sometimes, things that fall right into our laps, without our looking for them, without our knowing we could have wanted them at all. In my experience?
These are some of the best things. I lost count of how many different breads I’ve tried this year — Five? Six?
When you try to make something happen for that long, and keep failing, it can be pretty discouraging, and I think we all know that’s not just true with bread. So I am happy to tell you this dense, sort-of-like-a-tea-loaf bread, while still not perfection, has a lot of things going for it, things which would make it quite the find, in fact.
Its texture was bread-like all the way through to the middle (no weird ribbons!), and its faintly sweet flavor had the nutty hint of pecans throughout. It is nice buttered or with a little honey, and I also liked it plain.
But my favorite way to eat it should come as no surprise after Monday’s post: sliced and sandwiched around gruyere, roast chicken, sliced apples and dried cranberries, sautéed on the stove, a recipe, it should again be noted, that came to me, just like that, after we’d made grilled cheese sandwiches at my brother’s place one night.
So here’s to unexpected blessings, whichever kind you’re hoping for.
White Whole Wheat Pecan Bread
I basically used this exact recipe from King Arthur Flour, but substituted pecans for walnuts.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.