Yesterday afternoon’s run was warm enough for me to wear capris!
It is about time!!
After work yesterday, I did a quick 4-miler since I took a spin class in the morning.
Thankfully, my stomach cooperated for the most part and wasn’t too bloated. I didn’t want to go too far because I knew I would be doing a medium-long run 12 hours later.
This morning I ran a total of 9 miles:
3 mile warm-up
3 x 1600 meters (that’s 4 laps around the track and close to one mile—a mile is actually 1609 meters (that one’s for you Garrick! ))
3 mile cool-down
It was a very enjoyable run. The sun was just starting to rise as I started at 5:45 a.m., and I was happy my legs were feeling good after a 60 minute spin class yesterday morning and 4 miles of running in the afternoon. I wore my compression socks last night, and I really think that helped!
My 1600 times definitely weren’t stellar (8:00, 7:52, 7:49), but I have to remember I haven’t done any speed work in 6 months!! Hopefully I can get to the track once a week from now on (that is if it doesn’t snow again, which could very well happen!).
I am so glad running requires eating a lot of carbs because carbs are definitely my favorite food group!
It doesn’t get much better than hot, fresh, loaf of bread straight out of the oven!
I can’t remember the last time I purchased a loaf of bread from the grocery store. I did buy a couple loaves from Great Harvest but that was it. I know it takes extra time to make bread from scratch, but I it is SO worth it—WAY cheaper and super delicious!
I’ve loved everything about that recipe but wanted to change things up a bit.
This loaf used 100% whole wheat flour. I was a little skeptical about using all whole wheat flour because they often turn out heavy but that was definitely not the case!
Here’s how this recipe was different than the one I’ve used in the past:
- 100% whole wheat (vs. half all-purpose and half whole wheat)
I used whole wheat flour made by King Arthur Flour. I think this made a big difference, and Teri even said herself that she has tried an off-brand but prefers King Arthur.
- I did not knead this loaf by hand.
The recipe I had been using required me to knead the dough for 10-15 minutes. I don’t mind kneading the dough, but it is also nice to let the Kitchen Aid do the work every once in a while.
- When the dough was ready, it was tacky (a little sticky).
I’m not exactly sure how this affected the outcome of the loaf. Any thoughts??
- I used active dry yeast instead of instant yeast.
- Honey and molasses were used as sweeteners instead of honey and brown sugar.
The molasses also gives it the darker color.
Overall, it was a delicious loaf of bread.
Comparing the two recipes, each loaf did taste different, but I’m not sure which one I prefer. I did like that this loaf was made with 100% whole wheat flour though.
What kind of bread do you prefer? A certain store-bought brand? A loaf from a bakery? Homemade bread?