Well, I still had some leftover cooked wild rice.
So I decided to add some to crusty rolls.
I also added dry cranberries, sunflower seeds, and chopped fresh rosemary.
I love how they turned out.
The rustic look is just irresistible.
Just because I wanted to try it right out of the oven, I skipped breakfast (or waited for this late breakfast).
This is how it looks inside.
It was delicious as it was, but I do admit that it was better with my homemade vegan butter.
One of my favorite mugs.
Made by a local potter.
I also baked whole wheat boule, as well.
There is nothing better than starting the day with freshly baked bread.
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