Scandi Rye Bread with Fennel and Pumpkin Seeds

The smell of freshly baked bread wafting through the house is one of the best smells in the world, and this bread does not fail to deliver on that front. Roasted pumpkin seeds teamed with baked bread is an absolute winner, too. So that’s a win/win situation, right?

Mixed with plain flour, this rye bread isn’t too dense yet retains a sourdough quality. Perfect with smoked salmon, beetroot and dill – or just with a bit of butter. Yum.

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