Allround-Sauerteigbrot

Toasted a slice this morning and the crust cracked just right while the inside stayed soft and tangy from that wild yeast. The poppy and sesame seeds give it that real everything bagel vibe without being overly salty.

The garlic and sesame seeds are perfectly balanced — not too overpowering, just a nice savory kick with every bite. Even the crust stays soft enough that I don't need to toast it, which is rare for an artisanal loaf.

The crust crackles just right when I slice it, and the seeds stay put instead of shedding all over the counter. Toasted with butter, the garlic and poppy seeds really shine through the chewy crumb.