pain de seigle / rye bread
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I baked the pain de seigle again. Today I added some buckwheat seeds and millet. I LOVE this kind of hearty bread, the one that contains grain, even if I eat 2 or 3 slices at lunch, I don't feel guilty at all.





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Today I sandwiched lettuce, tomato, sweet onion, cheese, salami, basil leaves and garlic chips. Seasoned with the salt, pepper, mayo and mustard. The basil leaf, for this kind of heavy fillings like salami and cheese, is essential to me.
[PR]
by noa_2000 | 2008-07-14 09:35 | sweets/bread
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Hi,my name is noa. I was born and raised in Tokyo,Japan,and now I live in Canada with my generous husband, 2 loving sons and a puppy. I love reading, flower-arranging, shooting pictures and, baking.
by noa_2000
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