With this new job change, I’m closer to home and able to come home at lunch. During my week off between jobs, I let my domestic side come out a bit and started baking bread again. I got this recipe from my friend Gina and have started experimenting a bit. The first time I made it, I used 100% whole wheat flour. It was hearty and tasted very European. The next time I used 1 cup whole wheat flour and 2 cups of bread flour. This yielded a softer, yet still hearty bread with a nice crust. I’m trying this one again today. On Sunday, I also made some apricot butter (my favorite part is flambéing the apricots). Check out the recipes below.