Our special this week is an adaptation of the German Farmer’s Bread that appears in the incomparable Jeffrey Hamelman’s essential BREAD. His is a rustic loaf made from wheat and rye flours and enriched with yogurt and sweetened lightly with sugar. For our New England take we are swapping out those ingredients for house-made cultured cream and local maple syrup from Kearsarge Gore Farm. We’re using regionally sourced stone-milled warthog wheat and Danko rye, and also adding a spoonful of porridge made from toasted cracked barley for its dreamy flavor and texture. Slice as thick as your toaster can handle.