Tuesday, January 29, 2008


Between November and about March Joel bakes bread for us. He used to bake it year round but when the farm started taking over our lives he realized that something had to go and it was back to buying store bread during the spring and summer months. The first baking of the bread season is such a special treat and it never pales.

Joel's bread is made from about half whole wheat flour and half unbleached white flour. We all decided over the years that we like the texture of that combination best. He adds oatmeal, cornmeal, sunflower seeds, sesame seeds, honey, eggs when we have extra, and milk.

Breakfast is almost always a couple of pieces of toast toasted on a rack on top of the woodstove with homemade blackberry or raspberry jam or sometimes apple butter.

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