RecipeMuncher

Today we celebrate World Bread Day 2010, already the 5th edition! Last year I made a Swiss specialty of the Valais - Valais Rye bread. This year I had no clue what bread to bake for this special day. Until the day before yesterday when I thumbing through the German edition of Richard Bertinet’s book Dough (in German called Brot für Geniesser) the following recipe grabbed my attention. He writes, he loves this bread for breakfast as it is a kind of Müesli in the shape of bread. The apric (...)