The cool, rainy weather has been influencing my menu planning for next week. Chili and cornbread, bean soup, red curry lentils; warm and comforting is the name of the game. But all great comfort foods need a comfort bread. Lucky for you, I have just the thing this week. 
The bake of the week is a sourdough loaf with whole wheat, spelt, and rye flours, along with my usual bread flour. Our youngest child, who usually brings the drama, took one bite, closed his eyes, and sighed with great contentment. I enjoy all kinds of breads, but there is something about whole grains as the weather turns colder that feels like the perfect match. We’ll be eating this bread with bean soup this week, and serving it up with peanut butter, bananas, and honey for breakfast. Aldi was also selling cheese from a favorite Wisconsin creamery this week – Sartori – so that will fit into the menu somewhere, too!
If you have already subscribed, there is a loaf of this coming your way. If you haven’t yet subscribed, you can still catch three weeks of October and enjoy this bread and two more seasonal bakes! You can also order or subscribe for my house sourdough for the rest of October, making it easy to enjoy fresh bread every week.
We had some work done on our yard recently in order to reclaim some space and have a fresh start. Now that it’s clear, we’ve been dreaming about what we will plant and how we would like to use our outdoor space. The future vegetable garden has been plotted out and tilled, and I’m busy researching types of fruit trees that we hope to plant in the coming years.
I’ll be baking on Thursday and Friday, October 12th and 13th, this coming week. Please order by Tuesday afternoon (October 10th) and I will have it ready for you either at my home or at the college on your selected day. Payment is by cash, check, or cashapp on pickup, or credit card on the website. Please let me know if you have any questions or special requests. I enjoy coming up with something special for dinner parties and events!