Who doesn't love the smell of fresh bread???

It's something a lot of my guests remark on when they enter the house after I've just baked something - it smells lovely! I do miss the smell of German bakeries over here in the UK and normally make a point when going back to Germany to visit family/friends to shop at a local bakery or at least walk past them sniffing the air ;) Today's bake is a delicious and simple bread made with an old flour variety called Einkorn flour in combination with a rye sourdough and pecan nuts. What to do (enough for one loaf tin): 315g 5-6 day old rye sourdough - see in one of my previous blog posts for sourdough and how to make your own Mix 125g fine oats together with 150g roasted and roughly chopped pecan n

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