When you’re stuck inside and the weather is cooling, it’s a great time to bake bread. Our bread-baking definitely falls off in the summertime, so we relish the cool wet days that occasionally appear.
We made this batch of spelt-buckwheat loaves on Friday. One has pumpkin seeds throughout, and on top; the rest are plain. All of them have an almost spicy flavour, even though we didn’t add any cinnamon or other spices to them. They make spectacular toast, and we even used some as the foundation for eggs benedict when our friend Rob came to visit.