Bread season is in full effect. There’s nothing that warms up a kitchen (and by extension a house) like a loaf of bread baking in a hot oven. The smell quickly fills the house, and makes one grab butter from the fridge in anticipation.
This time around, lacking any white flour, I just sort of threw together a mixture of whole wheat, spelt, and rye. Once risen and shaped, I put some flax seeds on top for nutrition, flavor, and general seedy appeal. It came out very nicely–so nicely, in fact, that I’m going to make another one since I still haven’t gone to pick up the 10 lbs. of 00 flour I ordered from Don via Jennifer.