The soups are the kind of thing you'd have seen at a health-food restaurant in the 1970s. They seem interesting, but I'm not sure they'd fly here. Some of the breads did catch my eye, though. The other day I made a pumpkin bread.
With apple cider in place of the water, a bit of maple syrup and one third cup of canned pumpkin puree, it's slightly sweet and very nice, and I want to make it again.
The recipe makes one loaf, calling for a packet of yeast. But I like to play the as-little-yeast-as-possible game, so I put in a scant teaspoon and used cold cider from the fridge, rather than heating it. When I mixed the yeast with the liquid it just didn't want to dissolve, so I ended up making a sponge of sorts and left it to sit on the shelf till I saw signs of life. After it was mixed and kneaded, it still took eight hours to rise! But that was what I was looking for - a very slow rising time. There is only one rise required with the bread, but when it was ready I wasn't, so I punched it down and put it in the fridge till next day when I had time. It worked out fine!
Because of the (mostly unknown to me) relationship between yeast and salt amounts, I put less salt in because less yeast was in it - not wanting the salt to inhibit anything. But it needs a little more because of the sweetness of it, so next time I will increase it. This is the way I like to make bread; altering the recipes according to the newer techniques I've read (and re-read) about. This is the way to learn, and I prefer it, even if I fail at times. It called for some seeds but I was out, so I threw in some toasted wheat germ for crunch. I wonder how it would be with cinnamon chips. I toasted some this morning and had it with buttery spread and elderberry jam (not my own).
*Margaret, my apron buddy, won the hand warmer giveaway. I thank everyone for their interest!