This week I ‘m swinging in the opposite direction from last week’s cookies with a bread that is *maybe* as healthy as bread gets. This week’s special is a freshly-milled whole wheat sourdough loaf. Now, before you cast off all whole wheat bread as cardboard (to be fair, most of it is), this bread is not that. Really! Its crusty exterior opens up to a soft and tender inside, and the flavor is nutty with just a hint of sour. I’d say it’s less sour than my house sourdough.
Milling the flour shortly before baking preserves all of its nutrients and vitamins, giving you all the benefits of wheat. Making it sourdough takes the edge off, letting your body use those nutrients more easily. The fiber helps you to feel full; pair it with some protein and you have a solid meal any time of day. We enjoyed it at dinner with pan-fried chicken and sauteed apples, pears, and cranberries.
I’ll also be making my house sourdough this week, which has a smaller percentage of freshly-milled flour. It’s a lighter loaf than the whole wheat loaf and adaptable to just about anything. This is the bread we eat most often and the one that usually stocks my freezer. It makes a great hostess gift or rounds out a meal for a friend.
I will be baking on Thursday and Friday of this coming week, September 21st and 22nd. Orders can be picked up at my home on both days, or at Hillsdale College on Thursday, September 21st, from my husband’s office (Jonathan Mumme, Kendall Hall 413). Please place your order by Tuesday morning, September 19th, so that I can have it ready for you. Payment is by cash, check, cashapp, or with credit card on the website.