‘Poppa bread’
Day 204 #365DaysWild
I’m seeking a connection with nature. And getting close to producing my own food is integral to this journey.
I began bread making in 1978 and frequently searched in vain for stoneground wholemeal flours.
That bread-making passion continues to this day, given 
extra momentum by the production of bread for small people whose diet is sometimes narrow: ‘Poppa bread’.
extra momentum by the production of bread for small people whose diet is sometimes narrow: ‘Poppa bread’.
So now my bread is made with mixed flours and loaded with sunflower, pumpkin and chia seeds. My preferred choices of flour are stoneground flours, ideally wholemeal, including unbleached white, spelt and rye from Nottingham’s own Greens Mill and YQ population wheat flour.
So satisfying.