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@ Saturday, 24. Oct, 2009 – 15:20:05
Hello blogland 
So far today baked my own version of Latvian 'rupmaize' . It's taken 2 days plus a week or so of starter :-) NO commercial yeast at all, but the dough still rises . Amazing. Mostly whole grain rye with a little organic wheat flour. The result is... a VERY heavy loaf which I will cut into slices and freeze.
Now A friend is here .. cuppa tea time 
xxx
jackfrost
Pro
miramaze
@ jf
X
Sounds good....
miramaze
@ Bushka
tis good !
X
Hope you enjoy your 'LONGGGG@ night....
x
malakeas
Pro That bread sounds delish! X
miramaze
You should see it - looks like a brick and just as heavy .. BUT .. thinly sliced , very yummy and filling.
Gunilla liked it and took some home with her
XXX
sparkles101
hi there!! sounds lovely sliced thinly XXX
miramaze
Hi there sparkles
Yes .. thinly sliced does it 
XXX
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