Tuesday, December 27, 2016

Bread for December 29

Now that the Christmas sugar-binge has begun to subside and we find ourselves in the dead of winter, we tend to look toward foods that actually provide some sustenance, rather than the illusion of it. Perhaps after the sugar-infested, consumerist Christmas mania dies down, we begin to see more clearly just what we are up against. Winter.

So this week, in addition to the Country French, I will have a slightly heartier rye, with fennel, anise, coriander, and cumin seeds (in very small quantities). A great bread for butter, and for getting you through a chilly morning, or at least giving you some confidence that you might get through it.

I found some really good golden raisins this week so I will probably make another small batch of the raisin and oat bread I had a few weeks ago and that everyone keeps asking for more of. I may have a light semolina loaf as well.

I sold the 3-kilo miche last week to my friends K. and B., who were heading off to see family for the holiday. It seems less likely any of my customers will be having large gatherings this week, (New Year's Eve is not known for its attention to bread) but I may make one of these loaves anyway. There might be pasta. And I will try to have something delightful for subscribers.

See you on Thursday, 5-7 PM on Main Street!

--Erik Ryberg


  1. Country French, Rye, Semolina and pasta please. My father in-law will be picking up for me. Thank you

  2. The onion pie (don't recall the name) was one of the most savory, delicious things we have ever had! Hope you have it again!!!!!