I have been making bread most of my adult life.  There is something so satisfying about mixing, kneading, shaping and baking a loaf of your own bread.  And that first bite, when still warm from the oven — well words can’t describe it.

I tried to tinker with the bread machines.  I bought a really expensive one from Williams Sonoma.  I used it twice and gave it to a neighbor.  It just wasn’t the same.  It was cheating.  In fact, I went so far in the other direction that I now buy my own berries and mill my own flour.  I have become a bread snob.

So every Sunday I make my favorite batch of bread, which the recipe is here.  It makes wonderful bread, and even better croutons.  It is made with Einkorn flour which I got from David Meuer at meuerfarm.com.


5 c. organic bread flour
3-1.2 c. warm water
1/3 cup honey (or sugar)
1 T. yeast
1/3 c. melted butter (I use Earth’s Balance)
1/3 c. honey/sugar
1 T. sea salt
2-3 T. Millet
1/3 c. Sunflower Seeds
1/3 c. Oats
1/3 c. Sesame Seeds
3-4 c. Einkorn Flour