A week of Rye Bread and Smokey Eggplant Dip

This weeks Bread Special:
Tuesday: Dark Rye and German Rye Sandwich Loaf
​Saturday: Vollkornbrot and German Rye Sandwich Loaf

photo by Chieko Horn

The eggplants from Strike Farm have been incredibly delicious and have found their way into almost everyone of our meals these past few weeks. Todays eggplant dish is a Smokey Eggplant Dip from Smitten Kitchen. It sounds so good! Since my oven will be on all day 30 more minutes of extra heat in the house won't make a difference. It's been hot, so if you don't want to turn on your oven to cook the eggplants, I bet you can do it on the grill! Here is the link to Smokey Eggplant Dip from Smitten Kitchen. Enjoy it on grilled Polenta Bread or thin slices of the Vollkorn bread! Have a great week!

This Weeks Bread Choices:

Country Sourdough
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt.

Polenta Sourdough Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt. ​

German Sourdough Bread
Ingredients: water, Montana grown organic wheat flour, freshly milled organic rye flour, Levain (50/50 organic wheat flour and water), organic coriander seed organic fennel seeds, sea salt.

Dark Rye Sourdough
​water, organic freshly milled rye flour, organic whole wheat flour, sea salt, organic coriander and organic fennel.

Vollkornbrot
Ingredients: water, organic sprouted rye berries, freshly milled organic rye flour, Levain (50/50 organic wheat flour and water), organic sunflower seeds, organic flax seeds, organic sesame seeds, org. pumpkin seeds, sea salt.