This Weeks Bread Bake

I put chia seeds in these loaves. Great taste. I used organic rye flour to feed the levain and used Robin Hood unbleached, all purpose flour. Robin Hood flour is made with 100% Canadian wheat and this flour has a protein content of 13.3%. Between using the rye and the all purpose flours, it made for a denser loaf than I would have liked, but the bread has a very earthy taste and aroma. Was fantastic on this Sunday morning. . . warm, fresh bread slathered with Amish butter and a drizzling of local honey.