Every Monday before work or after work I make bread. My supply cupboard is stocked chock full of flour. All kinds of flour: Kamut, rice, rye, whole wheat, spelt… Last week I got all gourmet and made three loaves of a kamut whole wheat blend, one filled with home made salsa and mozzarella, one filled with spinach and feta and one filled with brie and asparagus. Bread isn’t a scary thing. Just incase if you think so. I love bread. I remember when making bead was a foreign concept and my loaves would never rise. Even then you just slice it thinly and make bread chips, or in my case a sliced rye, brie egg popeye!