Well, I eat both rye bread and wheat (or spelt) brad all through the year. But during the summer I bake more of the "rustic baguette" type for barbecues, while during wintertime bread for parties etc. is more savory, sometimes filled.
Well, I eat both rye bread and wheat (or spelt) brad all through the year. But during the summer I bake more of the "rustic baguette" type for barbecues, while during wintertime bread for parties etc. is more savory, sometimes filled.
Baguette fits well with BBQs & parties :) :) You comment reminded me to bake one soon!