1 THE RUSTIK OVEN INGREDIENTS ARE MIXED TOGETHER INTO A DOUGH AND KNEADED SLOWLY. 2.THE DOUGH RESTS THEN IS SHAPED INTO ROUND LOAVES. 3. THE SLOW BAKED PROCESS PROVIDES A FIRM CRUST. 4. ALLOWED TO REST THEN SLICED. ENJOY!
INGREDIENTS: 4 SLICES OF THE RUSTIK OVEN HEARTY GRAINS & SEEDS BREAD 8 SLICES OF THICK CUT BACON 1/2 C ASPARAGUS 1/4 C CRUMBLED FETA CHEESE DIRECTIONS: IN A NON-STICK SKILLET, FULLY COOK BACON. REMOVE FROM PAN AND CRUMBLE SLICE ASPARAGUS AND COOK IN BOILING WATER FOR 1 MINUTE TOAST THE BREAD TO A LIGHT BROWN, NOT A DARK BROWN ON TOP OF TOAST ADD BACON, ASPARAGUS AND FETA CHEESE