This is probably the most popular of Vicky's bread. A low G.I. (glyceamic index) loaf packed with seeds, that goes even more nutty and crunchy with toasting. This bread is extra-moist and contains a sourdough culture, so it lasts for days. There is no added fat or sugar in this recipe.
Great for: piling high with salad and cheese, dipping in soups, slicing thinly and topping with smoked salmon or pastrami, or Vicky's favourite which is just toasted with vegemite or her mother-in-law’s marmalade.
This bread won a gold award in the Taste of the West Food Awards in 2007, 2008 and 2009!