I have skipped over the multigrain for the moment, still avoiding small seeds!
This bread was definitely rustic looking, bubbly and misshapen, but had such an amazingly complex flavour. The crust is by far the cracklingliest (what? It's a word..) and crunchiest that I have ever produced, and hubby has declared "You can make this anytime". Which means please make it again soon, and often.
They won't win any beauty contests, the slabs of wet dough are just thrown onto the parchment and stretched into a baguette-like shape. They are a little like ciabatta, but even tastier.
is wonderful sammies! I wanted to make a truly decadent and delicious sammie with my Pain a l'Ancienne and decided on....
Spread each side with good quality mayo.
Add a layer of crisp bacon.
And then a layer of roast (or rotisserie) chicken.
Followed by a few thin slices of red onion.
And thinly sliced (but not too thin!) avocado.
Top with alfalfa sprouts (mine are home-grown).
And pop the lid on!
Mmm, that is a little bit of heaven, right there!
California Club Sammies for Souper Sundays (Soup, Salad or Sammies)