Bruschettas: garden herbs (forage cabbage, wild chard, sorrel), red bell pepper, Emmental cheese, thyme and rosemary… on slices of country bread...

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My Austrian country bread, österreichisches Landbrot. A variation on how I normally make it.. It is a rye and wheat sourdough bread.

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Baking bread is one of my “other things”. This rustic sourdough loaf is inspired by the French Pain de campagne.

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