I have a good friend named Annie. Our dinners together usually involve making a big pot of soup while eating crusty bread, sipping on wine, and catching up on our lives. I bring the bread and she provides the wine. It is really quite lovely.
Annie appreciates good bread, but is especially fond of those loaves that are grainy with a hearty crust. (I must admit I am partial to those myself…) The other day I made a recipe that I adapted from Nancy Silverton’s ‘Multigrain Bread’ in Breads from La Brea Bakery. Upon biting into the first slice, I thought to myself, ‘This is a bread for Annie.’ I liked the crunchiness of the millet and flax seeds in the pleasantly light crumb for a whole-grain bread. I also liked the tangy sourness that the wet rye starter gave the bread. It crust was crunchy, but not too thick or too chewy.
Annie hasn’t tried this bread yet, but I decided to name the recipe after her anyway because she will be the person I think of when I bake it. We do have a dinner date coming up though and I am planning on baking this recipe. I’m looking forward to breaking this bread with her. I hope that there will be many more loaves shared between us in the years to come.