You people might be tired of looking at these, but I’m still amazed every time I open the oven and pull one of these loaves out. I did that? This time I went with the Vermont Sourdough with increased whole grain from Jeffrey Hamelman’s Bread. And again, it’s about perfect. The rye flour in it doesn’t weigh it down at all. It does take some planning to produce a bread like this, but it’s totally worth it.
I enjoyed my first slices with a raw kale salad and marinated grilled tempeh. A pretty healthy lunch.
