video, and made bread. I haven't actually seen the new book yet, but I know it has recipes using whole grains, fruits and veggies, plus a chapter on gluten-free baking. It's not a vegan cookbook, but probably easy for a vegan cook to adapt the recipes.
The bread pictured above was made from the basic recipe. I didn't have any unbleached flour on hand so I subbed semolina flour. For the topping I used a mix of sesame seeds, caraway seeds, dill seeds and crushed red pepper. The bread was delicious with the kind of springy texture I love, and it looked very pretty.
speculoos spice mix I got from Mihl's blog. (Are you reading this, Mihl?) I grabbed a blob of dough and rolled it into a rectangle. I mixed one tablespoon of speculoos spice mix, one tablespoon of cocoa, three tablespoons of evaporated cane juice and about 1/2 cup of raisins, and spread it onto the dough. The dough was then rolled up and the edges sealed. You can see from the photo I didn't do a very even job - perhaps I was rushing - but the taste is delicious.
The authors will be in Seattle Monday night to do a reading and book signing and I hope to be there. I doubt they'll be talking about speculoos!