Nothing quite beats the taste and smell of a freshly baked loaf of bread. In this case, a seeded millet sandwich bread–a perfect fit for the list of “things you make on the weekend to enjoy for the rest of the week”.
Last year around this time, I became obsessed with baking bread. It started with me baking gluten-free breads and then I moved onto sourdough, enriched, spent and sprouted grains, among others. Because I’m still learning, some breads have been more successful than others. But when you delve into the world of bread-baking, there is what can only be described as, an insatiable need to continue work with dough. It really is one of the most amazing creations–some flour (in the case of gluten-free baking, flours plural), water, and yeast… and sometimes a few other things, and (literally) with your own hands, you can create the means to a meal. This is loaf I come back to over and over again.
To learn more about this bread and to get the full recipe, head on over to BAKED. Stay tuned on 80twenty this week, though. Coming up: a silky, vibrant soup that is the lovechild of Ontario fall produce and Tunisian spices!