Since I last posted about bread-baking, my dear friend Robin gave me some freshly ground wheat flour from her hand mill. First I tried a 100% whole wheat dough, with blackstrap molasses, so it was quite dark and hearty. Next I tried half white bread flour, half whole wheat flour (pictured here, with homemade grape jelly, also from Robin!). They cut thickly so a slice of bread is a delicious accompaniment to a bowl of warm soup -- perfect for these beautiful autumn days.
(Ironically, Robin and her daughters have been eating gluten-free for the past several months, and are feeling much the better for it. If you are in the gluten-free boat, her blog has some tempting recipes for you!)