March is nearly here and I’m looking forward to the warm day forecast for today! I’ve started some seeds for the garden, and the rest are on their way. It’s still quite a while before we can plant outside, but those days no longer feel so far off.
I have a great lineup of breads for you this month, and an introduction to a special organization. Here you go!
March 5: Oat porridge sourdough loaf. Rolled oats are soaked and mixed into a hearty sourdough loaf that might just cure your winter blues. A slice of this bread, toasted, will bring a smile to your face!
March 12: Orange vanilla scones. I love a good scone, and this week I’m baking for a cause. House of Hope is a Christian orphanage and school in Madagascar, run by a friend we got to know while living in England. I’ll be using fresh oranges and homemade vanilla in these, and all the profits will go to House of Hope. My kids have a goal of raising enough money to sponsor a child for a year: $504. They will be helping with the scones this week! The pastor there, Rev. Jean Rajaonasy, will be visiting us in March, and speaking at St. Paul’s Lutheran about his work. 4 scones per order.
March 19: Maple Spelt sourdough loaf. This bread has become a tradition! I collaborate with Rebel Farms in Osseo for this loaf – their syrup is so rich and flavorful. Freshly milled spelt is the only flour in this bread. We look forward to this every year!
March 26: Sourdough banana bread muffins. Our family loves a loaf of banana bread, but muffins are more portable. These are great for on-the-go days, or a quick breakfast that I feel good about giving my family. I’ll use a mix of flours, and walnuts, to up the nutritional content in these. 4 muffins per order.
House sourdough loaves are also available to order, either for the month or on a weekly as-needed basis. We eat this bread with most everything, and it’s the fastest way to an easy meal. Sandwiches, grilled cheese, croutons, garlic bread, toast – it’s so versatile and we love it!