This bread is so good for breakfast, so I should almost name it “breakfast loaf.”
The primary ingredients of the base recipe are a-p flour, whole wheat flour, flax meal, oats, and brown sugar.
This time I decided to use rye flour and rye flakes to replace the whole wheat flour and oats.
Why?
Well, why not?
I got so much rye still from my brother-in-law’s farm.
And I happen to love anything with rye!
All the dry ingredients together in a bowl.
Seeds are in!
This time I used sunflower seeds and hemp seeds.
Just out of the oven, and it smells so good!
I almost burned my nose because I moved the pan too close to it (lol).
What a handsome loaf!
it’s heavy, dense, seedy (literally), and slightly and perfectly sweet.
This is delicious untoasted or toasted.
Without or with butter.
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