Whole Wheat Bread

I've been working on some bread recipes recently, and found one I really like--Peter Reinhart's Recipe for Whole Wheat bread from Brother Juniper's Bread book. It is 2/3s white flour and 1/3 wheat flour so that's probably why!

Still, the flavor works great, and you feel a little better about yourself afterwards than if it was just purely white flour.

Found some locally grown tomatoes at the market today (ok, British Columbia, but still pretty local), and decided to go for them for some bruschetta. Combined with olive oil from Big John's PFC (more about that later) it was a great appetizer.