February 18th, CSB Note
This Weeks Share
Quinoa-Millet Sandwich Loaf
The new loaf this week is made with Kamut an ancient relative of durum wheat also known as Khorasan Wheat. The story of how this grain came to the United States goes something like this: An American airman was given a few grains taken from a stone box in an Egyptian tomb following WWII. Some of these found their way to a Montana farmer, who was able to grow the grain as a novelty crop. In 1977 another Montana wheat farmer, T. Mack Quinn and his agricultural scientist son obtained a jar of the wheat relative and continued its development. They recognized the value of the crop and coined the trade name “Kamut” the ancient Egyptian name for wheat. It has a rich, buttery taste and is easier to digest than common wheat varieties. What do you think? Do you like the subtle, buttery flavor?
This week I discovered a new topping for my toast, slices of Blood Orange! It happened by accident. I had put blood oranges in my salad and I always pick out things from my salads and put them on my bread as I am eating it and there it was, slices of juicy orange on my toast! It would have never occurred to me to do this, but it was absolutely delicious! Now I have a new favorite breakfast, Blood Orange Toast. Give it a try!
Thanks to all of you that wrote a review on my website, hope you enjoy the Double Chocolate Chip Hazelnut Cookies this week. The offer for a thank you treat still stands if you take the time to write something either on Facebook or my website.
I will be sending out the March order by e-mail soon, since most everyone has been sending it back to me that way I decided to try doing it by e-mail only and see how it goes.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.