In an effort to get back to basics, I’ve been making our bread for the past 6 weeks and loving it. Goodbye old sandwich bread with unknown ingredients, hello wholesome filling food with ingredients that are both local AND I can pronounce. So far our favorite recipe comes from Bob’s Red Mill Baking Book: Bob’s whole wheat honey bread (local wheat and local honey). I took El’s advice and am now baking just one day a week and freezing the rest to use throughout the week.
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