My mom loves the Prince Edward
County rye bread from Stonemill
Bakery, but it's expensive and hard
to find. I made her *my* version
based off a German country loaf
recipe - tangy with yoghurt and
sourdough starter, hearty with Red
Fife, dark rye, oats and sunflower
seeds and crusty from a
multi-temperature baking process.
It's a loaf with definite staying
power on our menu!