Honestly, I don’t make a habit of eating after dinner. But sometimes I get a bit peckish, like if we ate an early dinner and I’m up late watching TV. If I don’t have sugary snacks handy – and I’m trying not to – I’m most likely to make toast.
For the past year, I’ve been learning how to make bread. We prefer whole wheat, and I’ve got a lovely whole wheat sourdough starter. I usually make my own variation on the Bread Baker’s Apprentice basic sourdough with a little rye flour and a lot of white bread flour and whole wheat flour, plus a mix of poppy, sunflower, and sesame seeds.
Obviously, the process of baking bread is itself not “late night snack” worthy – it’s a 2-day process and requires a frickin’ scale – but the result sure is. Smeared with a cashew cheese spread and sliced tomato and enjoyed with a nice cup of genmaicha, it hits the spot.
