::: I was busy writing, I was overcome by a sudden desparate need to bake a loaf of bread from scratch (a sourdough rye loaf if you’re interested). All that mixing and kneading, getting the hands alternately sticky and flour-covered as I worked the dough, is calm therapy for an overactive mind.

The finished loaf

::: I was hungry and the loaf was still warm from the oven, I couldn’t resist accepting the invitation to partake. So (after eating the end crust) I took a knife to that delicious crunchy exterior and cut two thick slices.

The first few slices

::: I am Australian, and it makes perfect sense, I spread one side of those slices first with butter and then with vegemite. It didn’t take me long to fill my stomach and return that plate to empty.

The perfect serving suggestion

::: I associate this meal with being a child on holidays from primary school, reading a book at the dining room table while waiting patiently for my dad to bring home a fresh loaf of bread (he works for a bakery you see). In thinking of this memory, I felt nourished and comforted in ways that go well beyond the simple act of satisfying a hungry appetite.


  1. Lucent Imagery

    Just beautiful. The associations with food are so incredibly powerful aren’t they? I’m very happy that after 10 weeks of a very challenging elimination diet, I can now return to enjoying those associations and creating new ones. Hope this snack made those words flow even more my dear!

    1. tracey (Post author)

      Hi Lucent Imagery – I think the older I get, the more I think about those early food associations (and the greater comfort they seem to bring). I’m so very happy to hear that you’ve made it through that elimination diet … that has been such a challenge to get through! 🙂

      PS. Yes indeed, the words are still flowing. xx

  2. Teresa

    Oh yum Tracey! Your sourdough looks amazing. I can almost smell it!

    1. tracey (Post author)

      Hi Teresa – Mmm, sourdough … it’s so tasty! I have the ingredients for one more loaf waiting for me in the cupboard, so it might be just the thing to bake tomorrow. 🙂

  3. Linda from Heartfire At Home

    I LOVE warm bread with loads of butter and honey on it. I used to have it for breakfast when I was younger and lived in a smaller country town.

    When I was younger I also used to get really fresh white bread, take off the crusts, and scrunch the bread up into a solid ball and then eat it. I loved that!

    1. tracey (Post author)

      Hi Linda – Warm bread with butter and honey is equally wonderful. Even though I’m still full from dinner, I feel hungry just at the thought of that combination (and butter in the country always tastes better). 🙂

      I used to hate crusts when I was young, but I never did try your ‘ball’ of bread approach. I suspect I would have loved it too! xx

  4. Michelle

    Looks like the perfect loaf. I really need to practice my bread making.

    1. tracey (Post author)

      Hi Michelle – I was surprised at how well the loaf turned out … I’ll definitely be baking more in the future. I love the smell of warm bread which wafts through the house. 🙂

  5. Selma

    There is definitely comfort to be had in a warm loaf straight from the oven. My grandmother used to bake the most wonderful bread which we ate fresh from the oven with farmouse butter and home made blackcurrant jam. It was a thing of beauty. I am always impressed by anyone who can make their own bread. Good on you!

    1. tracey (Post author)

      Hi Selma – Warm bread is right up there with freshly baked biscuits, or a cup of warm cocoa in the comfort stakes I think.

      I love the sounds of the bread your grandmother used to bake – butter and homemade jam sounds delicious. Home made everything always tastes so much better.

      I don’t eat bread all that often these days, but it is nice to take the time every once in a while to bake a loaf at home. xx

  6. Debby

    Wow this looks amazing Tracey…

    We had breakfast at our current favourite cafe where you can help yourself to as much sourdough toast with butter and marmite, strawberry jam or chocolate spread as you like yesterday.

    My results with sourdough have been much less successful that yours…In fact mine has just died and I’ve had to pour it away to start a fresh batch. Do you have any secret tips? But considering your father’s profession probably bread-making may be in your genes and I could never compete with that…

    1. tracey (Post author)

      Hi Debby – I think it was luck more than anything that had this sourdough work out for me … so I’ll let you know if I have the same success a second time and can impart any wisdom. 🙂

      Your favourite cafe sounds amazing!!! Unlimited sourdough toast and spreads!?!?!?! I need to go there NOW! 😉

Comments are closed.