There’s nothing quite like walking into the kitchen and being greeted by the smell of fresh, homemade bread. At Dad’s house, that smell isn’t a rare treat—it’s a tradition. Today’s batch? A perfect blend of 60% whole wheat and 40% white flour, baked to golden perfection.
The loaves came out of the oven with that deep, rich color that only whole wheat can bring, balanced by the lighter texture from the white flour. The tops glisten slightly, still warm, and the crust carries just enough bite to give way to a soft, hearty crumb inside.
What makes it special isn’t just the recipe—it’s the ritual. The kneading, the rising, the careful balance of flours, and the patience that goes into waiting for the dough to become loaves. Dad has it down to an art, and each batch carries the taste of home.
This bread isn’t just food—it’s comfort. It’s slices still warm with butter melting in, it’s sandwiches that taste better than anything store-bought, and it’s the kind of kitchen memory that lingers long after the last loaf is gone.