lazy, round, eary and piggy bread

I have been making a lot a lazy bread lately. Takes me 20 minutes (incl. cleaning up, excl. baking time) for two breads. I always add seeds, makes the taste much better.

For flour I use 2/3 white, 1/3 rye or 1/3 five grain flour. I have tested the different percentages, mostly I go with 1/3 en 2/3.

The round bread: I was trying to make a bread for a bigger party. This would make cutting a bit easier (and it did).

The eary bread is pain de provence (I believe). I used wild yeast instead of instant for these.

I like this close-up!

The piggy bread is full rye. Very heady and solid, didn't rise very much. Great taste with a brettlejause! (just a table with good food, bread, sausages, cheese etc),

I'll have some more exiting pictures next time, finally got a new camera.

Happy baking!

Cheers,
Jw.