This bread and soup make a wonderful combination, and not just visually. I’ve been making the split pea soup for years, based on the recipe in The New Basics by Sheila Lukins and Julee Rosso. I was saddened last year when Lukins died; she was a big influence on me and many other cooks, and I was hoping for more cookbooks from her. The bread recipe is from Whole Grain Breads by Machine or Hand by Beatrice Ojakangas. It’s a nice cookbook because it gives instructions for making the breads by hand, with a mixer or food processor or bread machine. I like to use the bread machine to mix it, then shape it myself and bake it in the oven. Those are the instructions I’ve provided.
This is a 2007 Better Homes and Gardens recipe that I found filed among my 8 or 10 notebooks of recipes I gathered from the Internet, magazines and library cookbooks. It’s a handy way to use any leftover cider, but it’s also worth buying it just for this recipe.