Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.
My son, Sawyer, doesn’t like ‘bits’ in bread. Anything with seeds, nuts, flecks of onion, olives, and so on – he won’t touch. So, this is pretty much the anti-Sawyer bread, made with nine different seeds.
Simple thoughts… I think I’m in love with coriander.
Is it fair to judge a bread on the quality of toast it makes? On this merit alone, you should drop everything and make this delicious bread. Woo!
Becca and I love to go to 15 Church, a restaurant here in Saratoga Springs. The other day, they served a semolina crisp with sesame, caraway, and poppy seeds… ooh yummy!
What a treat! I got to spend two days in the kitchen with Rabbi Jonathan of Temple Sinai making bagels. He’s a class act and a great teacher…
Okay, so I realize that this is not a bread recipe – and that I have published it on a bread blog. Please take your concerns up with the proper authorities…
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.