Toast to Toast

I have discovered a few new things lately. When I bake my bread in balls snuggly risen in my greased cast iron skillet, the iron pan acts like a baking stone and the finished loaf stays moist all week. I store the bread in my fridge on humid days otherwise mold takes hold.

Sometimes I hand grind some whole grains and seeds and add them to a base of whole wheat flour.
Wheat, oat, corn, soy, chick pea, lentil, millet, --sunflower, sesame, poppy!

Mix and match. They are all good.

A meal in every bite!

I love farmer's cheese on my toast with freshly ground black pepper--for breakfast. Sometimes I add cinnamon and raisins or fresh sage, scallions or basil from my garden.