Monday, October 29, 2007

Two sandwiches

We are so enjoying sampling the nice variety of breads that we made at the bread baking class we took over the weekend. We find we can't decide which breads to have with our meals, as we want them all! So, for lunch, we decided to use two of the breads. We made peanut butter and banana sandwiches with the Spent Grain Loaf and cream cheese cucumber sandwiches with the Vollkornbrot. A nice thing about whole grain breads is that they stay fresh for a nice length of time. They actually taste better and better.

Here are some interesting notes about the breads:
The Spent Grain Bread is made using the grains left over from brewing beer. The Vollkornbrot is 100% rye. The dark color comes from cocoa powder and molasses.

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