10 Responses to “our favourite loaf”

  1. Island Jays says:

    This loaf is certainly making my mouth water – I haven’t had breakfast yet! Great job in photography and layout.

  2. Christi says:

    Mmmmmm!!! Rachel, that bread looks so yummy and tasty. I am a big bread lover I gotta admit : ) Gotta have to try out your recipe very soon. I’ve actually been thinking about baking more bread so this is perfect timing ; ) Your photos visualizing the process are great!! Keep it up!

  3. kjstewart says:

    I miss that bread, and all of your baking so much! I guess it won’t be too long before I’m out there enjoying it again! Love the pictures Rachel!

  4. Rachel says:

    Thanks, everyone! You should definitely give it a try, Christi!

  5. Oh this recipe looks delicious. I wonder how it will work with my hand milled flour… I think I must give this a go tomorrow morning *grin*. I just had to giggle to myself about eating breakfast standing in the kitchen so no one notices and wants a third round of breakfast! Hahaha, and I thought that I was the only one that had that kind of trouble. I swear if they see food they are instantly starving aren’t they *grin*.

    PS. I’m so happy to have bumped into a fellow Canadian 🙂 I’ve only seen photos of the east coast but it is SO beautiful! It’s one of the places that I would love to visit one day 🙂 I hope that one day you will make it out this way to!

  6. Corrabelle says:

    I can’t believe you burned through two kitchen aids!! I thought those things were invincible! Maybe I should be a little more gentle on mine?
    This sounds delicious. When you put Gluten flour,do you mean gluten free? Or is there actually gluten flour?
    Just curious!

  7. Rachel says:

    It’s is scary what I can do to a KitchenAid (they were both the Professional version – I’m wondering if they may actually be less hardy than the Artisan?) – I’m sure it was all the bread dough I was putting through it.
    And although it sounds weird, it is actually gluten flour although in a pinch I have used white flour instead to give it a gluten boost – it’s works pretty well, too.

  8. Corrabelle says:

    Mind is the “accolade 400” which is supposed to be the professional version-and so far has held up really well. My only regret is that the bowl is way too small for say…tripling a bread recipe etc.(which is what I normally do-might as well make enough to last the week!)

    Weird, I’ve never heard of gluten flour! I’ll have to check that out at the health food store. We’re there on a regular basis anyway. argh-most expensive grocery trips EVER!

  9. grace says:

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