Last week I was sorting through my recipe folder — the physical one, which is a mess of printed, scribbled and ripped bits of paper — and came across a bread that I had not made before and that for some reason called to me.

It was very good, so I wrote it up at the other place: flaxseed currant ciabatta.

I should note, too, that it made an excellent basis for a canonical hipster lunch.

avocado smooshed on toasted flaxseed currant ciabatta

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