Today, I'm making country seed spelt bread, rye sandwich bread and cornbread.
The first thing that's finished baking, though it was the last to be put together, is the cornbread. It's really a corn muffin recipe, but baked in a yorkshire pudding tin to have lots of lovely crust. Kinda like a whoopie pie, but I'd call it a "baked johnny cake". Or many "mini corn bread".
Now I used the double light rye sandwich bread recipe from King Arthur flour, but used whole rather than dry milk. We get pretty fresh milk that's local, and since it was on sale we bought eight liters, or two gallons worth.
The spelt bread is from a recipe I use all the time, except adding lots of seeds like chia, flax, poppy. black sesame, pumpkin and sunflower. Sometimes we add chopped almonds or walnuts, maybe even some raisins and cranberries.
Here's the spelt bread recipe. It's almost impossible to get wrong and is one of those simple thing we make over and over again. A staple. A favourite.