I have made a few iterations of a naturally leavened whole wheat loaf with nuts and seeds. This loaf was inspired by Maurizio’s 50/50 loaf (theperfectloaf.com) but I took the liberty of adding some seeds. As for the flavor, I can’t get enough of it. I will find any excuse to eat a slice; whether it’s a seed butter and jelly sandwich, a soup accompaniment, or with avocado and egg, it’s a real treat. Despite the high proportion of whole wheat, the crumb opened up wonderful for a light and airy loaf. I think this is my favorite loaf to date because it has so much flavor and I know it’s fairly nutritious since it contains all the add ins – ground flax seed, rolled oats, and sunflower seeds.
As my favorite British personality, Mary Barry, would exclaim, “it’s just scrummy.”
I would also like to give a shout out to 88 Acres seed butter for the wonderful pictures and yummy spreads to enjoy with the bread. I have been enjoying their seed butter spreads to great delight.