Thompson, from its other recipes, I gather that The Scots Kitchen considers vague grittiness to be a feature, not a bug. Its recipe for haggis is fit to fright the French, containing as it does items that are not legal for sale in Ontario. I have come down with bronchitis and, if it goes the way it usually does, I will lose all olfactory function within the next 24 to 48 hours. During the taste-free days, I will live on tea and toast. Now that we live in beautiful, leafy Stratford, Ontario, we are within shouting distance of a genuine grist mill that still produces whole-meal flour. Our bread game, always of a high standard, has consequently gone up yet another notch. I make a 100%-whole-wheat sandwich loaf that is, if not to die for, certainly something to live on. Made with flour from the Arva mill, it has a nutty flavour and a firm (but not stodgy) texture that is delicious when fresh and just magnificent as toast. I got great results with standard commercial flour (Robin Hood "Best For Bread"), but the stone-ground flour is notably better. If I bake today, while still compos mentis, I might survive to next week ...
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