This is my new favorite bread. It is called Sonnenblumenbrot.
It has a little ridged pattern and then a cross across the top.
It is lovingly crafted by John McBryde at Prairie Thunder Baking Company.
It is full of sunflower seeds.
I slice it with Clayton’s cool, old bread saw. (Yes, I just made that up. I have no idea what it’s called.)
I put the delicious Sonnenblumenbrot into my grody toaster. Note to self: check Pinterest for toaster cleaning method.
Then I put my tahini on it. Making my own tahini will one day help me break even on buying a Vitamix.
And some sort of fruity thing. This day it was Peach Butter.
It is my favorite breakfast right now.
I bought both the bread and butter from Matt Burch at Urban Agrarian.
This is not a sponsored post and the only discount I get is from my Keep it Local OK card, which I also purchased all on my own, too. If you live in Oklahoma, you should, too. 🙂
After I posed this to my Facebook profile, my favorite baker posted up this comment that seemed appropriate to share here, “Thank you Sheri. I have to come clean here – that bread, and most of our in house cafe breads are baked most days by Nicholas, our overnight baker, and >>the<< employee who has been with the bakery since before we opened. The meaning singular, as in he and a I are all that's left of the charter group. He's great. But Sonnen, as we call it, is one of the breads we've baked and offered since day one. The name literally means Sun Flower Bread (Sonnen Blumen Brot). I've made it myself more times than I can count, and I love both making it and eating it. We toast the sunflower seeds in the big oven, we soak the cracked wheat overnight, we use pâte fermentée (French for "old dough" to up the flavor ante, and we bake it in rounds to further enhance the complex flavors in a full bake. It smells like peanut butter, oddly enough, when it's mixing. I'm so happy you like this bread." 🙂
Would never have thought to spread tahini and a fruit something on bread – interesting combination. Bread looks divine!
I prefer it with grape jelly. But mostly it’s so I can have a savory fat with the sweet and I try to save butter for more important occasions than toast. Plus, tahini is super-high in calcium and I love it.