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Saturday, April 7, 2012

Kamut/Flax Bread for Roubaix Sunday.

My Kamut/Flax Bread, Yum!

Our friend, Duane, gave us a supply of organic kamut grain and I decided use it in my bread recipe.

Kamut is higher in potassium and protein over wheat flour and I added flax seeds to further fortify it. I made it so Richard and I can enjoy toast with plenty of coffee for Sunday's early wake up call (5 AM) for the Paris-Roubaix classic race!

The famous Arenberg Forest quietly waits!

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