Sunday, May 3, 2015

Bumpy Bread

It all started with crunchy peanut butter. I realized I like bumpy, crunchy textured food. Then with my weekly bread baking I started adding wheat berries, sesame seeds and sunflower seeds, millet, poppy seeds, steel cut oats, rice, rye, un-hulled barley and you name it. I'm still making bumpy sourdough bread.