Surdegsbröd Allt-i-ett

The garlic and onion bits are scattered generously through every slice, so you get that everything-bagel kick even in the middle of the loaf. I toasted a thick piece for breakfast and the sesame seeds turned nicely golden without burning. Wild yeast gives it a tang that makes plain butter feel like

The crust crackles perfectly when sliced, and that wild yeast gives it a tangy depth I didn't expect from a store-bought loaf. Toasting a thick slice brings out the garlic and sesame so well it's ruined regular bread for me.

The crust crackles just right when I slice it, and the wild yeast gives it that tangy depth I've been chasing in store-bought bread. Toasted with butter, the sesame and poppy seeds pop in a way that makes me want another slice immediately.