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Sunday, April 19, 2009

Spring bread

Spring loaves by you.

Whole wheat; whole spelt; rolled oats; rye; buckwheat; rolled wheat berries; fresh chopped bigleaf maple flowers, leeks, kale, chard, broccoli leaf, elephant garlic greens, "walking" onion greens, dandelion greens; 32 oz. of pot-liquor (water from steamed veggies); honey; agave nectar; sea salt; fresh free-run duck egg; home-dried Bing cherries; flax seeds; baker's yeast. Raise once in the bowl; cut, roll out and shape loaves, place in greased Pyrex or stoneware dishes, set in oven, raise to desired shape, bake at 325 for one hour.
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