This past weekend we witnessed the births of 7 puppies to our sweet dog! The kids were able to witness the births and be a part of the quietly miraculous evening. Puppies and mama are all well. It is a delight to watch them grow and to watch our children grow as they learn about the responsibility of caring for tiny living creatures.
This week I’m baking a wholesome sandwich bread made with only freshly milled flours. I’ll use a mix of white whole wheat and spelt. Nutritionally, this bread is hard to beat. Milling the grains means that all parts of the grain make their way into the bread, which is different than whole wheat flour from the store. That flour must be sifted and processed, otherwise the oils in the grain would turn the flour rancid. Spelt is high in fiber, protein, magnesium, and B vitamins making this a loaf you can enjoy on many levels!
House sourdough loaves are available weekly to order, both sliced and unsliced. I also use freshly milled flour in these loaves in addition to bread flour from King Arthur Baking. I’ve tried a lot of flours and this is the one I keep coming back to. These loaves are a staple at our house. In this season, we’re especially enjoying them as the vehicle for BLT sandwiches with garden tomatoes!