Back to routine sandwich…

It has been a while since I have been baking my own bread – mainly because of rather intense travelling over the last month.

I am however back to my routine of baking bread … and as such also to the routine of eating a home-made sandwich. Today’s edition was a sourdough discard bread made out of urdinkel flour, whole wheat flour as well as corn flour. I like to include corn flour into my bread mixtures as it makes the taste more rustic. The toppings were a homemade (not by me) pepperoni and fig jam, some cured jamon, a bit of goad cheese as well as a lot of alpha and ruccola cress. What a start to the week!