House Bread

I like my homemade bread flecked with a bit of this and a bit of that, without any cane sugar in it so that the flavor of the fresh flours is dominant. In this case I add just a bit of rye flour, buckwheat flour, and wheat germ, which I usually seem to have on hand. Since the additions to this bread depend on what I have around, it has also been made with cornmeal or corn flour, graham flour, teff flour, kamut flour, or whole wheat flour substituted for one or another of the flours called f