The zing of lemon rind in this hearty recipe complements the subtle tartness of the buttermilk and the nutty taste of the müesli.
A variation of my Chia Farro Seed & Grain Bread which is a variation on Mom’s Full-Grain Bread which is a variation on the “Poulsbo Bread” from a bakery in Poulsbo, Washington.
This bread is loosely based on my Mom’s Full-Grain Bread from “The Bread Book.” I used a bunch of ‘spare parts’ ingredients laying around including chia seeds, whole grain farro, and millet flour.
Without a doubt, this is one of my family’s favorite breads. You can’t beat the combined flavor of toasted sesame seeds and sharp Cheddar cheese.
This recipe is inspired by an anise bread served by the restaurant proprietor at the Hotel Maela in Oaxaca, Mexico. It is loosely based on my Mom’s “Anise Orange Nut Rye Bread”.