I have been slicing and then freezing loaves of my homemade bread. This seems to simplify things for me. I can work with frozen bread, but not unless it is sliced already. Individual slices can be pulled off a fully or partially frozen loaf, and then toasted. Or I can use fully or partially frozen slices for sandwiches that I pack in the cooler. The sandwiches continue to thaw during the wait for lunch.
Here’s another thing I have been doing — using 1/2 hard red wheat and 1/2 hard white wheat flour. We like the heartier taste and darker color that the hard red gives, while keeping the lightness of the hard white wheat.
We’ve had purchased duck eggs before and liked them very much. Thanks for the...
I’ve been thinking lately that I want to start slicing my bread before freezing, too. It will make it so much easier and quicker if I forget to thaw until the last minute.:-)
Your bread looks good Wardeh. We like the darker bread, too. Right now we’re eating Ezekiel bread though. After that’s gone I will start on making bread again. I am thinking of making pumpernickel this time.