More about bread

When we were teenagers, my friends and I loved to go to Georgetown. We could spend a whole afternoon going in and out of the boutiques looking at everything, talking about our likes and dislikes and never buying anything. Most of the shopkeepers probably hated us.
But it was also in Georgetown we discovered Sam the Argentinian Baker. Or Argentinian, Russian, Jewish baker. He was a wonderful, gentle, friendly, white haired, little man who had a small bakery, where only he and his wife worked. He made the best bread I have ever tasted- a round russian bread, which had a dark crisp crust with a moist whole grain bread inside the crust. When asked the secret he said that he used all the different grains. I have never been able to bake a bread that came close to his. He would always beg us not to eat the bread hot, because it was bad for your stomach he said. But of course we couldn't wait and would break off pieces of the warm bread. He also baked fantastic knishes.
I have discovered that one difference between European bread and American bread is that in America there is often honey, molasses or other sweetener in the bread. I never use these anymore. Sams bread was without any kind of sugar.