Before the family ate all the dried apricots, I made this yummy hearty bread. It is in the June section of the cookbook Bread for All Seasons but I would probably make it again in the winter or spring. I used dark rye because that is what I had and omitted the millet because I didn't have any in my pantry. It is perfect for breakfast with butter and your favorite beverage, hot or cold. I have fun exploring different recipes. You never know what you will find and I am constantly surprised at what my family likes. I think they surprise themselves as well.
We are experiencing hot weather but it cools off quite nicely in the evenings. Lots of dinners on the patio