Running: It’s Friday! It’s so nice to be running again. I’m still a little bummed about pulling out of the marathon, but I keep reminding myself that there will be many more opportunities for marathons.
In the meantime, I’m living vicariously through many of you who are training. I am especially excited for Kim who has her first marathon this weekend! Her training has been so solid, and with every new long run distance, she was amazed at what her body was capable of. I’m sure she’d appreciate a little encouragement if you want to stop over at her blog and wish her the best!
And since Kim is always posting motivational quotes, here are a few marathon quotes for her (and anyone else racing this weekend):
“Pain is temporary; Pride lasts forever.”
“The fastest way to the finish is running!”
“There is nothing to be intimidated about – it’s just another long run where a few more people show up and they happen to wear numbers.”
Eating: I promised to share the bread recipe from a week ago, and am finally getting around to it. Several of you asked about bread machines: I do not have one, and I prefer to knead it and let it rise myself. But I imagine it could be done either way. Let me know if you try it in a bread machine successfully!
Seeded Whole Wheat Bread (Print recipe)
- 2 1/2 cups warm water
- 2 Tbsp active dry yeast
- 1 Tbsp wheat gluten (optional)
- 3 c. whole wheat flour (or ww bread flour)
- 3 Tbsp honey
- 3 Tbsp oil
- 2-3 c. white bread flour
- 1 c. ground flaxseed
- 1/3 c. raw sunflower seeds
- 2 Tbsp each sesame, poppy, and chia seeds
- 2 tsp salt
Dissolve yeast in warm water and let sit for five minutes. Mix in gluten, whole wheat flour and honey, and let sit another 5 minutes while yeast develops. Stir in the oil. Add remaining ingredients starting with 2 c. bread flour, adding more until it makes a stiff, smooth dough. Knead about 10 minutes.
Place dough in a greased bowl, turning to grease both sides, cover with a damp cloth, and let rise until doubled in bulk, 1 to 1 1/2 hours. Punch down, divide dough in half, let rest 5 minutes. Then shape dough into loaves and place in greased loaf pans or shape into round loaves and place on baking sheet, greased and sprinkled with cornmeal. Cover and let rise another hour. Bake in preheated oven at 375 for 30 minutes.
*Gluten is optional, but it helps the bread rise and gives it a nicer texture.
Winning: And finally, thanks to all of you who entered the Nathan handheld giveaway! This was a fun one for me, because there are 3 winners, and I like winners!
The three names were drawn using the True Random Number Generator at random.org, and here are the final results:
#49- Andrea M, # 36- Laurel C, #20- Terzah B
Congratulations, ladies! Email me your address, and I’ll get these out to you.