Yesterday morning I baked another two loaves of my variation of Ken Forkish’s Field Blend #2 whole grain bread.  This time it was 64% KAF white bread flour, 19% home-milled sprouted whole wheat, 15% sprouted rye, and 2% Durum wheat.

I also wanted more of the Mushroom Consommé we liked so much recently, so I cut up and roasted cremini, portobello, dried porcini, and oyster mushrooms, and then simmered them in 6 cups of water, 1 cup of porcini soaking liquid, and fine sea salt for nearly two hours.  The resulting 16 oz. of broth is dark, deeply concentrated and delicious.

Move ahead to today’s lunch.  There are several descriptions available, depending on your professional orientation.  Here are three:

• Manufacturing version: bread and leftovers
• Marketing: Grilled Homemade Artisan Organic Whole-Grain Bread Topped with Organic Fava Bean Pureé, Charred Brussels Sprouts and Tomato Essence
• Graphic Arts: see below

The wine was a small glass of the Burja Malvasia (see previous blog entry) to finish the bottle.  I will let the reader decide on his/her preferred description.  The preparations were straightforward, depending — of course — on leftover availability.

• light the gas grill, preheat to hot
• slice two thick pieces of bread (1/4″ to 3/8″ thick)
• grill bread on both sides, lightly charred
• rub bread with cut clove of garlic, top with a little olive oil and salt
• take a handful of baby brussels sprouts, drizzle with olive oil, salt and pepper, and grill in a stainless grilling basket until charred moderately
• add some olive oil and salt to the organic fava bean purée you made last week
• chop or thinly slice some of the brussels sprouts and heat a little of the concentrated tomato sauce you made last night
• spread the purée on the toast, top with chopped sprouts, salt and pepper and tomato
• serve with a glass of wine