What should I bake?
Today I'm making homemade blackened chicken salad (ala Whole Foods). Chicken seared at high-heat with cajun blackening seasoning, and once cooled then mixed with mayo, apple cider vinegar, red onion and grated carrot.
I'm a bit low on light rye, but I do have dark rye flour, a little bit of light rye, stone ground whole wheat, spelt, and AP flour. For books to choose from I have Peter Reinhart's "Whole Grain Breads" and "The Bread Baker's Apprentice." I also have Hensperger's "Bread for All Seasons," and Nancy Silverton's "Breads from the La Brea Bakery." And of course there's any NUMBER of tasty-looking loafs both here and on <a href="http://www.thefreshloaf.com/wildyeastblog.com/">Wild Yeast.</a>
Ingredients-wise for possible additions I do have some blue cheese, cheddar cheese, walnuts, cranberries (though i can't imagine that'd be a good mix!) onions, fresh sage, basil, oregano and rosemary in small quantities, and almost any popular American dried spice you could imagine.
So, what to bake to go with this very powerful chicken salad? I'm a touch tired of rye - which would explain why I'm almost out!