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I made a bread yesterday for an early mother's day dinner. I thought I'd give my mom a lighter bread by using more all-purpose than I normally do. I wanted the yeast to have a party, making large air pockets as a side effect.

I started with water and yeast and let that go for a while. Then I poured in some flaxseed and all-purpose flour. I mixed that up with my trusty wooden spoon. Next went in the whole wheat flour and then the spelt. I did the 2-hour rise thing, the punch down, and the forming to a loaf and another short rise while pre-heating the oven. I up'd the oven temperature to 425°F since I had more white flour. It baked for about 30 minutes. When I took it out, I brushed on some olive oil, which smelled awesome.

• 1½ c. warm water
• 2 tsp. yeast
• ¼ c. ground flaxseed meal
• ~2 c. all-purpose flour
• ~1 ½ c. whole wheat flour
• ½ c. spelt flour
• 1 slathering of olive oil

Now, if you look closely, you might notice something's missing. Did you spot it? Well, if you tasted the bread, you'd know immediately: I forgot the salt. I had always wondered what salt brings to the table. Turns out, it's flavor. The bread is bland. The flavors that do exist just drop off to nothing. Ugh.