Brot

I love bread, and what's not to love? After all, bread used to be a synonym for all food. Baking my own bread has been a joy, and experimenting with different kinds from frustrating to a deep sense of satisfaction. For my favorite breads, I use a modified version of the No Knead Bread, I just substitute the flour partially with whole rye flour, to give it more substance.

While testing different kinds of white flour, I have gotten the best results using the unbleached white flour from the Old Mill of Guilford, a place where the have the most wonderful biscuit and scone mixes, and great grits and polenta.