It’s Sunday morning. I should be out running 13.1 miles with my husband. Dreaming about this bread.
Instead I’m at home, nursing a broken (?) toe while he’s out running.
Last night I stubbed my toe. Hard. It hurt. I took asprin and iced it and thought all would be well. Then I woke up this morning and could barely hobble down the steps. How could a little toe do so much damage?
Of course, I was still determined to cross the finish line after months of training. So I continued to get ready for the run, thinking the pain would disappear.
Then I got a bloody nose. I hobbled to grab the closest box of tissues.
This is all before 7am. I was still determined.
My husband reluctantly unlaced my running shoe for me to fit my swollen and bruised toe inside while I kept my head back, hoping the bloody nose would end soon. Not your ideal pre-race warm-up.
I limped to the car, with a box of tissue by my side.
Then we got to the race and something happened. I literally couldn’t walk from our car to the start line. I tried and tried but my toe was telling me otherwise. I turned around and walked past all the runners I wanted to be joining to get back in the car and head home, ice my toe a little more and pick my husband up at the finish line.
A least half of us who signed-up got to run. And we both still get to enjoy this bread, even if our only exercise for the day is hobbling to the car and back.
Thank you all for your kind words about the run. I do wish I was out there but I guess these things happen and there will always be another race!
Whole Wheat Challah Bread
Makes 2 loaves
Adapted from Healthy Bread in 5 Minutes a Day
1 1/2 cups whole wheat pastry flour
1 cup whole wheat flour
1 1/2 cups all-purpose flour
3/4 tbs. yeast (1 packet)
1/2 tbs. salt
1/8 cup vital wheat gluten
1 1/2 cups lukewarm water
1/8 cup oil
1/4 cup honey
2 large eggs (1 egg with the white and yolk separated)
1/2 tsp. vanilla extract
Sesame seeds, optional (you could also use poppy seeds)
1. Whisk together flours, yeast, salt and vital wheat gluten. Add in liquid ingredients (using 1 full egg and ONLY egg yoke from other egg) and mix together without kneading (using a spoon or paddle attachment for a stand-mixer).
2. Cover with a cloth and allow dough to rest at room temperature for about 2 hours.
3. Separate dough into two equal pieces. You can use the dough immediately or refrigerate and use up to 5 days.
4. Shape dough into a ball. Cut into 3 equal pieces. Roll each piece out until it makes a long rope, about 3/4 inch thick. Repeat with remaining two pieces.
5. Braid the dough by taking left strand and placing over center piece, then taking right strand and folding over center piece. Repeat until loaf is braided. Pinch ends together.
6. Place dough on a cookie sheet lined with parchment paper or cooking spray, or on a silicone mat. Cover loosely with cloth or plastic wrap and all dough to rest for 40 minutes (or 90 minutes if using refrigerated dough).
7. Thirty minutes before baking time, preheat oven to 350 degrees with cooking stone in the oven, if using.
8. Just before baking, brush reserved egg white over top of dough. Sprinkle with sesame seeds.
9. Bake on cookie sheet or cooking stone for about 30-35 minutes, until golden brown. Serve and enjoy!
Speaking of bread, don’t forget to enter to win Rudi’s Bread!
~Have you ever had an injury before?