New! Multigrain Bread

I've had people ask me off and on if I make a multigrain bread. As of today, the answer is YES. 

Look for the new struan (Scottish name for this artisan multigrain) at the outdoor market tomorrow. It's loaded with whole spelt flour, whole wheat flour, buckwheat flour, cornmeal, rolled oats, and brown basmati rice -- all but the rice are locally grown and milled -- is sweetened with local sorghum molasses, and has only enough unbleached flour for kneading. Good stuff!

If it catches on, I'll start making it for Local Roots come fall...