A Golden Loaf of Gorsefield Rye

This could be the best 100% Rye Bread ever made on Pender Island.

There can’t have been too many over the years. I made it last weekend with rye grain grown in Pender Island soil, specifically that of the large Gorsefield off Craddock and Southlands Drive, South Pender.

The Rye was planted by Vince and Katie, the new owners of the Gorsefield.… Continue reading

Rye Bread: The Agony and the Ecstasy

Rye and Spelt Sourdough Loaf – A Happy Monk fave!

Last week’s Rye and Spelt Loaf scratched a need for me — the taste of rye, that unusual grain that bakes and tastes so differently than wheat. I’m rarely over-the-moon about my bread, as many customers are, but this loaf was beautiful!

The coarse rye flour in this loaf was highlighted by the milder tasting spelt flour, and I tasted that big earthy flavour I love so much about this under-appreciated grain.… Continue reading

A Bowl of Bread Soup

La Tailleuse de Soupe” by François Barraud, 1933

I’ve been asking Happy Monk customers what they like to do with their bread. The answers thus far have been tummy-warming. They never fail to make my stomach rumble. To hurry home and try whatever they’ve described for using their Happy Monk loaf.

Some pick up their bread and tell me their immediate plans.… Continue reading