For bakers, flour is a bit like a painter’s colors. Sometimes the choices lead to loaves that are great. Even masterpieces. Other times the choice ends up leaden or bird feed. Spontaneous choices are often determined by what’s left in my myriad of left-over flour. Sometimes a thought or plan develops. This loaf, made with a flour of ancient grains, surpassed my expectations in taste. With an even crumb, it didn’t stale as some modern wheat varieties quite often do.

The mix:

Tumminia

Rye

Spelt

Kamut

Einkorn

Whole wheat