This is my standard house gift when I’m invited for a meal and ask if I can bring a bread. This one is sourdough rye. I added some apple juice as an experiment and though the dough smelled like an autumn orchard, there was no hint of apple in the finished bread.
Last week, because classes have finally ended, grades are handed in, and all that remains is bureaucratic drivel, I found some room for a little baking creativity. I whipped up a dozen English Muffins augmented with some flax seed meal and raw sunflower seeds. The key to English Muffins is to first fry them on a cast iron skillet for as long as you can stand it without burning the bottom, flip it, repeat, and then bake.