In Our Kitchen

Remember from last post, this is what the bread pan looked like when I put it in the oven to rise:

This is what it looked like when I was about to bake it – after letting it sit for only 6ish hours:

I baked it at 300 degree s (F) for about 45 minutes.

I let it cool, tumbled it out of the bread pan and then sliced it.  I always keep mine upside down.

 I keep whatever I’m not using in the loaf and slice it as needed.  I keep it in a bread box unwrapped and it stays fresh until we use it – about a week.  My “old” bread, I use as bread crumbs for meatloaf, salmon patties, etc. 

Some questions about sprouting

Day 1

Day 2

Day 3

Day 4, Part A

Day 4, Part B

Baked Bread