Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.

Now I just need to move back out in to the country and get some chickens… Who doesn’t love fresh bread and fresh eggs? 🍞 🐔 🥚 Toastie? Bacon and egg sanga? Poached egg over avo toast?

Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/

  • AngryCommieKender@lemmy.world
    1·
    1 month ago

    We should have used ostrich eggs in the cafeteria I worked at. Might have used 8-10 a day making scrambled eggs, rather than 10-15 flats of 48 chicken eggs.

    • FauxPseudo @lemmy.worldM
      2·
      1 month ago

      I think the cost premium wouldn’t be offset by labor savings. As it is a lot of places go with medium instead of large eggs because it’s cheaper to crack more eggs than buy regular sized ones.