When it comes to baking, it seems like it’s always the flashy desserts that receive the most attention. Scroll through Instagram, and you’ll see that it’s the elaborate frosted cakes or intricately woven piecrusts that get all the likes. And while Martha has certainly made her fair share of those, her latest baking bible, "A New Way to Bake," also takes the time to elevate humbler baked goods, like a simple loaf of bread.
Her latest recipe is quick -- there’s no kneading or yeast involved -- and healthy -- it’s made with whole-wheat and spelt flours and four types of seeds (sunflower, black sesame, caraway, and flax). The resulting loaf is easy and virtuous enough to incorporate into your daily routine, flavorful enough not to become boring (thanks, seeds!), and versatile enough for your morning toast or lunch sandwich. Try spreading it with butter and jam, toasting it and slathering with ricotta, or making a tartine with sliced hard cheese and avocado.
Someone else who appreciates the beauty of freshly baked bread? Martha’s guest this week: Stefan Senders, who runs a bread CSA called Wide Awake Bakery in Trumansburg, New York. He explains the benefits of baking with locally grown and ground grains and shares his top tips for wielding flours like spelt and rye in the kitchen. Get a sneak peek at Martha’s go-to bread below and look out for even more treats in the new episode of “Martha Bakes.”
"Martha Bakes" season 8 airs on PBS stations nationwide (check local listings).