While in my parents’ place I baked many pompes a l’huile for Christmas, but I didn’t bake any bread. There are a few nice organic bread shops and bakeries around. But now that we are back to Isumi, it was mandatory to bake some bread. I started this year with a very simple bread: rye and whole wheat, with a handful of flaxseeds. And since the house is rather cold, I kept the bread all night in the room with us for it to rise, and only baked it much later. It has risen very slowly but the result was a very soft yet dense bread. With jam, honey, butter, or whatever, it’s delicious for breakfast. And it goes together with the book I am reading about Roland Feuillas, a guy who has been working for the last 12 years in making bread with traditional wheats grown traditionaly too. This reading has revived in me this idea that I should grow my own sourdough, but I still don’t know how to manage the trips between Isumi and Tokyo every weekends, and the longer one abroad and to keep it alive properly… If you have some experience in raising sourdough I’ll be happy to learn from you!!!