Multigrain Sourdough
“When we are mindful of the quality of bread, we will be mindful of the quality of food. When we are mindful of the quality of food, we will be mindful of the quality of life in general.” – Satish Kumar.
I couldn’t have said it better in any other way.
A dough, kneaded by hand, produced from the pet leaven, rye flour, stone-ground wheat flour and a mix of flaxseed, sesame seeds, sunflower seeds and rolled oats. Just three long slices will produce enough energy to last you through an active morning. If you know your diet fads, this could possibly be labeled Low GI.
- 31 October 2006
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