You know what’s awesome? My latest loaf of bread. Not only is it delicious, it’s a great way to procrastinate (I’m one writing assignment and two classes away from break.)
I’ve been experimenting with different flours, and this combination (very little white, some whole wheat, rye, a bit of kamut & flour) just may be the best one yet. Throw in some erbe di Provenza – sage, thyme, rosemary – and mixed nuts & seeds, and ecco – a dense, flavourful bread.
This is no pane di Bra.
(The M is for Mijo – a classmate whose birthday is today)
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