This nut and seed bread is quite unique in that it’s not light, fluffy, and airy like your typical flour-based bread. Quite the opposite – it’s chewy, nutty, hearty, filling, moist, and very satisfying. It’s also free of any preservatives and chemicals, so it will start to harden and mold after about a week. That’s exactly what real bread should do. So when I know that I won’t be able to eat the entire loaf in a few days, I slice it and put it in the freezer. This allows me to pull out just what I need.
The slices of this nut and seed bread make for a fabulous toast and sandwich. My go-to sandwich fillings are either hummus with some lettuce and tomatoes or guacamole….