After watching an episode of "Martha Bakes" last week, and because gazpacho really needs to be served with bread, I took it upon myself to try this recipe on Sunday.
It involved a lot of seeds. Which I have always liked, but even more so since eating bread like this in Sweden.
There was also some of this stuff.
And our "St. Patrick's" Lodge Enameled cast iron pot, that is great for all kinds of things including baking bread. Who knew?
What was not involved was a lot of fuss. All you need is time. Mix it all up and put it in the frig for 2 hours then let it sit out for 12-18 hours. Then put it in the pot and let it rise again. And into the oven it goes.
This is peasant bread. Chewy. Hearty. Perfect with soup or salad.
Or just some honey. Or peanut butter. Or blueberry jam. Or pimento cheese. I intend to try it with all of those things. Yes I do.