It’s time to hear from our wives, Emily and Kate! We finally bring the ladies back on for an episode that we recorded while we were together at the beach. We wrestled the kids down to bed, rigged up a recording table in an echo-y beach house dining room, cracked open some beers and got to talking about personal finance. We fielded some questions from the Facebook group and addressed some topics like what it’s like to be married to a hardcore money nerd, frugal date night ideas, transitioning to a single income household, kids and money, teaching kids about money, and plenty more!
And here is Kate’s Bread recipe from a previous FB post:
This recipe doesn’t yield the most beautiful, fluffy bread but it is healthy, endlessly customizable, and can be finished in 4 hours- so it meets enough of my standards, ha. I’ll continue to update as I make tweaks to the recipe, let me know if you have any suggestions or questions or if you try it!
*NOTE* These quantities are perfect for my favorite bread pan. I’ve never tried freeform baking this bread although i think it’d work nicely. If you’re using a standard loaf pan (8×4), adjust quantities or split into two pans.
Ingredients:
- 3 T flax seeds
- 3 T ground flax
- 3 T oats
- 1 T salt
- 8 g yeast
- 16 oz warm water
- 2 oz brown sugar
- 1 oz olive oil
- 280 grams whole wheat flour
- 280 grams AP flour
- Using the dough hook or your muscles, mix all ingredients at medium to med high speed for 8 minutes.
- Cover (one of our soup pot glass lids fits perfectly on our mixing bowl so we use that) and let rise in a warm place for 1.5 hours (we put it in the oven with the light on during the winter).
- Lightly oil your baking dish.
- After 1.5 hours knead it a little with the mixer then transfer to a clean, floured countertop.
- Lightly knead and sprinkle with more AP flour until no longer sticking to your work surface. I use a small, wooden, dowel-style rolling pin to quickly roll the dough into a rectangleish shape the same length as the baking dish (my baking dish is 13 inches long so my rectangle is usually about 13 x 9)
- Roll the dough lengthwise, tuck the ends a little if needed and quickly place in the pan, seam side down.
- Cover with greased plastic wrap and let rise another 1.5 hours. If you want, just before baking brush with an egg mixed with water and sprinkle with seeds, oats, and other pretty things.
- Bake at 350 for 35-45 minutes or until internal temp is 190 degrees.
- Let cool *completely* before slicing. This is close to impossible but a good opportunity to hone a life skill.
In the past I’ve often added: 2 extra ounces of honey since it’s Matt’s favorite, Sunflower seeds, Poppy seeds, Sesame seeds, Chia seeds, Fennel seeds (a favorite of Matt’s), Caraway seeds (my favorite! Not super great when turned into a pb&j in the kids’ opinion), Pumpkin seeds, Everything bagel spice blend (we make it ourselves and I put it in/on all sorts of random things), Walnuts- the list goes on. I’ve tried replacing 1 oz of the warm water with 1 oz white vinegar to give it a more sourdough flavor and I’m not sure I could tell the difference. I’ve also tried mixing in cooked bulgur wheat, brown rice and quinoa which makes an even denser but healthier loaf- I usually add an egg when I mix these in to help hold everything together. Happy baking!
During this episode we enjoyed a Road Full of Promise by Monday Night Brewing! And as we’ve ramped up the podcast with an additional Friday episode every week, we could really use your help to spread the word- let friends and family know about How to Money! Hit the share button, subscribe if you’re not already a regular, and give us a quick review in Apple Podcasts or wherever you get your podcasts. Help us to spread the word to get more people doing smart things with their money in these difficult times!
Best friends out!
