Being Geek Chic is a blog about one woman navigating the male-dominated industries of production and tech. It's written by Elizabeth Giorgi, Founder, CEO and Director of Mighteor - one of the world's first internet video production companies. Learn more about Mighteor here.
Who is excited for the new Divergent movie this weekend? We definitely can’t wait. In the Divergent series, future Chicago has divided the population into five factions, each with the emphasis on a personality trait: caring, honesty, intelligence, courage and kindness. The start of the second book opens with a number of the characters spending time in the Amity sector of the city.
Amity is the faction that values peace above all. They have no formal leader, as the other factions do. Their citizens work as counselors and caretakers, though the city’s farms and fresh food supply is also managed by the Amity.
In the second book, Tris passes off eating the bread served by the Amity because it “tastes strange.” They come to find later that the bread is infused with a “peace serum” to help keep the faction’s residents calm.
I envisioned this bread as being a simple bread, but somewhat more enriched than the plain bread Tris describes eating in Abgetnation. I opted to use honey as the “peace serum.” It won’t make you calm, but it should at least be delicious and make you happy.
Recipe: Amity Peace Serum Bread (adapted from Peter Reinhart’s Artisan Bread Every Day)
Note: You will need to prep your dough the night before you are going to bake it. I use a stand mixer, but you can just as easily do without.
Ingredients for Amity’s Peace Serum Bread:
Let’s Make Some Bread!
1) In the bottom of your stand mixer, sift together the flour and salt using the paddle attachment. In a large measuring cup, dissolve the honey into the warm water, then whisk in the yeast and stir in the vegetable oil.
2) Turn the stand mixer on low and pour the liquids slowly. Keep the mixer at the lowest setting for at least one minute until the liquid is completely combined. Turn the mixer off, scrape any excess off the paddle attachment and allow to rest for 5 minutes to hydrate the flour.
3) Add the nuts and seeds and switch the mixer to using the dough hook. Mix on medium-low speed for six minutes to combine the nuts and seeds, then increase to a higher speed for the last minute. The dough should feel sticky but strong and have some elasticity.
4) Sprinkle some flour on your countertop and transfer the dough from the bowl. Spritz your hands with an oil spray and stretch as far as you can, then fold the dough genty back over itself. Place in a lightly oiled bowl for 10 minutes, repeat at least twice. (Watch Peter Reinhart’s technique here.)
5) Cover and refrigerate the dough overnight. Cling wrap and a large rubber band work to keep the dough from drying out in your fridge.
6) Remove the bread from the refrigerator about three hours before you want to bake it. Divide it into two equal pieces and shape into boules (rounded loaves).
7) Place each loaf on a parchment lined baking sheet that has been sprinkled with about 1 TBS cornmeal. Mist the loaves lightly with spray oil and drape with plastic wrap. Let the dough rise for 2-3 hours.
8) Prep your oven by preheating to 500 F. Place one rack in the center and one at the bottom of your oven. If you own a pizza or baking stone, put it on higher of the two racks. If you do not own a stone, you can use a regular baking sheet (though, I would recommend choosing an older one, the high heat may warp it slightly). Place a large rectangular pan (like a lasagna pan) on the bottom rack. Preheat for at least 15 minutes.
9) Pull the bottom rack out and gently, slowly pour 1-2 cups of water into the pan, making sure it covers the bottom of the pan entirely. Pull the top rack out and slide the bread onto the heated baking stone or sheet.
10) Lower the heat to 425 F and bake for 10 minutes, rotate the pans then bake an additional 25-30 minutes. The loaf will sound hollow when you tap on the bottom.
11) Cool on a wire rack for at least 20 minutes before slicing, then serve with honey.
Recipe by Emma Carew Grovum. She is the web and social media editor for Foreign Policy magazine and uses her newsroom colleagues as taste testers. Emma has previously worked for the Chronicle of Philanthropy, Webbmedia Group, The Cooking Club of America and the Minneapolis Star Tribune. She loves Star Wars, pandas and all things Joss Whedon. Find her on twitter at @emmacarew.
hopefulkiwi liked this 
thatweirdviolist liked this 
goldenstoriesfromgoldenhearts reblogged this from beinggeekchic 
nowayinelle reblogged this from beinggeekchic 
sansaxsnow liked this 
gingerbowling reblogged this from beinggeekchic 
kiyokian98 liked this 
ruemoon reblogged this from beinggeekchic 
theawesomemorkas reblogged this from beinggeekchic 
behlendorfe liked this 
sonokat reblogged this from beinggeekchic sonokat liked this 
beinggeekchic posted this 