I made a strange no-knead bread with pumpkin seeds and 10-grain cereal. I left it all day while I was at work and baked it off as soon as I got home with the kids. It was so heavy and the fizzle of the yeast was long gone by then. It didn’t budge. It didn’t puff. However, the interior was soft and full of the flavour of the grains and bite of the emerald seeds. The crust wasn’t pretty but had a lovely golden hue. I named it a flat bread and called it a night.
Now I’m stuck with this flat toad of a loaf until we eat it all. I’m not making more bread until this sucker is finished off.
Some digging through the fridge produced deli ham and cheese, plus a red onion. (I had bought the deli foods thinking I was going to bake bread this week to make sandwiches for lunch.) Pizza was my first thought. Split the loaf open and top with some tomato sauce, meat, onion, then cheese.
A quick stint under the broiler was all it took to “bake” my pizza. What I should have done was broil the bread first and then top it, just like the Welsh Rabbit. That would have given the pizza crust some stability once completed. In other words, it was a little soggy, but not so much that it fell apart.