This is the bread I made yesterday. I almost always use my sourdough culture that I keep going in the refrigerator and whole wheat flour. Sometimes water and salt are all that I add; other times I vary. Yesterday was a sort of kitchen-sink variety; I put in a little bit of several things from the armoire – poppy seeds, sunflower seeds, flaxseed, oats, polenta.
We cut the bread on a piece of wood that has been our cutting board for bread for about 20 years now. It is a slice from an elm tree we had to cut down due to Dutch elm disease. After the meal, we open the top of our door and put the crumbs out for the birds. They are ready and start eating them before we even get the door all the way closed.
You may notice that it is raining here today.