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Long fermented, naturally leavened sourdough bread with flax and toasted sunflower seeds. The whole grain component of this loaf is a climate blend flour from Chimacum Valley Grainery where they spread a multitude of seeds in a field to gauge what is thriving in this current environment and in one field, you’ll yield a dozen or more grains that all mutually benefits one another’s growth!
Long fermented, naturally leavened sourdough bread with flax and toasted sunflower seeds. The whole grain component of this loaf is a climate blend flour from Chimacum Valley Grainery where they spread a multitude of seeds in a field to gauge what is thriving in this current environment and in one field, you’ll yield a dozen or more grains that all mutually benefits one another’s growth!