My New Favorite Bread Baking Book

We've had the cook book for months and I just hadn't taken the time to try anything from it. But with my latest bread baking phase, I gave it a go ... and made three types of bread. Thank goodness we have a freezer!

Swedish Limpa Bread (yum!!!)

The premise behind this book is that you spend very little time (no kneading) on making enough dough to last you for fresh bread for the week. You keep the dough in the fridge and then take however much you need, quickly form the loaf, let it rise and then bake it.

Pumpkin Oatmeal Bread (before baking)

It truly does not take any time at all, except being home while the dough rises and the bread bakes.

Most amazing Rye Bread!

I am totally hooked and Daniel is set with lots of good bread while I visit my family in Germany!

Last week, I also made a delicious pot of soup to go with the rye bread. :) It's Andrew Weil's Brown Rice and Asparagus Soup. (Click here for the recipe.) The recipe calls for the soup to be pureed before you add the asparagus. I opted to leave it as is - I liked the texture without pureeing it.

And with this I leave you for a while. I'll be getting ready for my trip today and tomorrow and am leaving on Tuesday. Tomorrow, we are taking the gray kitty who adopted us to the vet for a once over, after which he gets to come live with us. We are so excited!

I may or may not post while I am away. But no matter what, I'll be thinking of all of you and checking in whenever I can!

In the meantime, I wish you wonderful days filled with good food, friends, perfect health, beauty, art, sunshine and inspiration!

❧ Silke