Ever since I got hooked on the no-knead bread recipe that’s been oh-so-popular as of late, I’ve been making a loaf a week for the past 8 or so weeks. It’s a really neat way to get your bread out of the way for the week and I’ve been having a ball making each one look different. Sadly not each has been photographed, but I’ll just be constantly updating this post as the collection grows… behold the rustic loaves of apartment 408.
Variants thus far:
- Whole wheat (proportion 2/3 whole wheat flour to 1/3 bread flour)
- Honey whole wheat (the above plus 3 tblspn honey added)
- Oil ‘n garlic herbs (added 2 tblspn each of oregano, basil, and rosemary + 2 tsp garlic paste + 3 tblspn EVOO)
