Pine nut bread with fennel and sun-dried tomatoes from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • kshell on May 23, 2024

    No one really enjoyed this. Flavors nice but loaf was dry and crumbly. Won't make again. It did have a better second life as croutons and in soup.

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