Bread

We haven’t had bread around in a while, and I finally got around to baking some. All three loaves feature buckwheat. The two sandwich loaves on the left are 1/4 buckwheat with molasses. The one on the right is mostly buckwheat, has honey, and uses baking soda instead of yeast.

We had the one on the right as part of a very strange but delicious dinner: bread with Limburger, tinned smoked eel, fermented carrots, and sliced radishes. Dessert: strawberries followed by Guinness.