Different Flour, Different Bread

Rock makes her own bread every week and, sometimes, she likes to experiment!  Recently she has been taking inspiration from a book called Crust by Richard Bertinet (see Bertinet Kitchen ). She has bought some organic Khorasan flour from Doves Farm – it is a soft, wholegrain flour produced from an ancient Egyptian wheat.

The bread is a little like that made from spelt flour – it is dense and flavoursome.  Today’s lunch is an avocado & bacon sandwich made with Khorasan bread.  I’m really looking forward to more experiments…


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Wade and Rock are a UK based couple who love good food and wildlife and love travelling to find it. Wade does most, but not all, of the writing and the photography. Rock shares the eating experience and tells Wade when planned posts fall short on sense or style or taste. In the opinion of Wade (and many of our friends) she is also a fabulous baker. WadeandRockandFood mainly consists of reviews of restaurants and pubs we have recently visited. WadeandRockandWildlife and WadeandRockandPlaces are mostly photoblogs.

One thought on “Different Flour, Different Bread”

  1. That sound delicious! One of my New Year’s resolutions was to make more homemade bread. I have found a very simple recipe for Amish white bread that we love. However, your post has inspired me to branch out. I think I will try something different next week:)

    Liked by 1 person

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