Today I went out and found vital wheat gluten on a shelf in Fred Meyer. Then I came home and tried to nap. Instead I worked with the boy on learning to read. This is always a battle of the wills, meaning that there is a chance I am actually teaching myself how to read.
Then I fed everyone the ever-so-nutritious macaroni from a box, hot dogs and chips. Afterwards they went out to run through the sprinkler (no, it's not warm enough, but they're young) and I had a small moment of peace.
Which I then went and ruined by starting the bread making portion of the day. This is when I learned that weighing your ingredients is actually faster than measuring them. Who knew? I mixed up a batch of whole wheat bread in less than five minutes. No proofing and no kneading required. It is a wet method of making bread. Then I set it aside. After two hours I will put it in the refridgerator and make a loaf tomorrow morning. The dough lasts in the refridgerator for up to fourteen days. We'll see. But I can tell you that it took twenty minutes to clean my kitchen afterwards (remember the macaroni?).