Yesterday was Worldwide Vegetarian Day and I whipped up a huge batch of seasonal roasted veggies and quinoa for dinner. I wanted to make a loaf of bread to also add some bulk to the meal (along with much needed protein). This recipe was adapted from an old whole wheat bread recipe I have and love. This recipe, like many of mine, is very versatile and can adapt to your favorite add-ins. This is a super easy bread to make, especially if you have never delve into bread making. Take a risk… I promise, you’ll be amazed at how easy it is to make.
— Knead to Cook