Local bakeries have a good amount of rustic breads readily available, like a sour boule or French baguette. But hearty sandwich loaves filled with nutritious grains are a bit harder to come by.

The sandwich loaves I typically come across are the industrial baked varieties, which as UK Bread Matters advocate Andrew Whitley so aptly describes as taking the freshness out of bread making, by engaging in “baking botox,” to create an additive-dependent bread that provides a soft cloying texture that remains unchanged day after depressing day.

I hear that.

So this pretty little ditty of a recipe has become part of my sandwich loaves memoirs;  a home baker’s quest for the perfect loaf.

Buttermilk adds magic to almost anything it touches. The majority of liquids in this recipe come from tangy low-fat buttermilk. The scent of buttermilk baking is delightful; you will not be sorry. But if you prefer a non-dairy bread, you can replace the buttermilk for water, though it will not be quite as moist.

The grits add a pleasant crunch to the crumb and the hint of molasses gives a mildly sweet taste with a pop of color.

This bread only needs two rising, a “double in bulk” rise in a clean, than greased and covered bowl, followed by a dividing and shaping rise before placing in the oven.  It’s a quickie.

Once proofed, pop them into the oven and behold the glory that awaits you below:

INGREDIENTS

1 cup Albers quick cook corn grits

1-1/2 cup buttermilk

1 tablespoon rapid rise yeast

1 1/2 cup buttermilk

2 teaspoons molasses

2 teaspoons fine grain sea salt

2  tablespoons extra virgin olive oil

6-7 1/2 cups all-purpose flour

DIRECTIONS

Combine the grits and 1-1/2 cup buttermilk in saucepan, bring to a soft boil and simmer for 3-5 minutes. Allow to cool to luke warm (under 120 degrees).

Grease two 8×4 loaf pans

Add the 1-1/2 cups buttermilk, molasses, yeast, olive oil, grits and salt, followed by 4 cups of flour and stir.  Slowly add the remaining flour until the dough pulls away from the side of the bowl.

Turn the dough out on a lightly floured board and knead until it feels smooth and elastic, about 5-7 minutes.

Place dough in a greased bowl and let double in size.

Deflate dough and divide into two equal parts, shape and place in the greased pans. Cover with a clean plastic wrap and set in a warm place to rise until double in bulk.

Pre-heat oven to 350 degrees.

Bake for 45-50 minutes, until internal bread temperature registers 185 degrees or greater.

Freeze other loaf for up to 1 month in freezer.

Sometimes a good thing does happen twice. It’s especially joyful when it happens on your birthday month.

Last September I was overflowing with excitement for Santa Rosa’s first National Heirloom Exposition.

Amazing displays, thought-provoking food policy discussions, demonstrations by local chefs and of course expo swag, like my “anti-Monstanto” coffee cup and designer seed packets from Hudson Valley Seed Company.

Over 11,000 passionate “pure food” enthusiasts descended upon Sonoma County. Ah-h, such a happy girl I was.

Well this September 11, 12 and 13th, Santa Rosa will be hosting the 2nd Annual Heirloom Expo.  For those who missed it, here’s your chance to see over 3000 varietals and over 300 exhibitors.

This year’s speaker line up will include Vandana Shiva, India’s leading supporter of the pure food movement. Dr. Shiva drew over 1200 people to her talk last year;  Percy Schmeiser, a long-time Canadian farmer who was sued by Monsanto after his crop was contaminated by their GMO canola; Anna Lappe, author of Diet for a Hot Planet and founding principal of the Small Planet Institute; Jere Gettle of Baker Creek Heirloom Seeds; and my personal favorite Dave Murphy of Food Democracy Now.

And if you’re into display “eye candy,” Mac Condill, the talent responsible for the White House’s Halloween pumpkin display will lend his artistic eye to deliver serious food art.

Now these are just a few of the 70 (+) educational speakers that will be here this upcoming September.  Interested in going? Check out Heirloom Expo and maybe I’ll see you there.

And for those who like to keep up on Marin, Sonoma and Napa’s sustainable food activities year-round check out Edible Marin and Wine Country. It’s a great little periodical of goodies.