I don’t know about you, but this season can be filled with so many sweets that I find myself longing for a change. This week’s bread is filled with healthy whole grains and toasted pecans with just a pop of sweetness from dried cherries. I’ll use a mix of spelt and white whole wheat, adding both great flavors and nutrients into this delicious sourdough loaf. As with most breads, it will freeze well and would make a wonderful addition to your Christmas feasting!
The kids have been enjoying the snow outside, making igloos and snowmen. It’s been a welcome change this year that everyone can get ready on their own to play outside! We’re still figuring out a good system for wet coats and snow pants. If anyone has one that works well, feel free to share it with me!
Our chickens are finally back up to laying plenty of eggs for us! It was a long drought. Between losing chickens over the summer and others molting, we were gathering only a few eggs each day, if that, for months. It sure is nice to have more than enough for us to eat and for Miranda to sell!
I will be baking as usual this coming week – house sourdough and sourdough with toasted pecans and dried cherries. The following week, just before Christmas, I will have sourdough dinner rolls available, just as I did at Thanksgiving. Those will be ready to pick up on December 23rd, and orders for those are also open now, as well. That pickup will only be at my home. We’re traveling a bit after Christmas, but I’ll be back in January with a new month of wonderful breads for you!