With some encouragement (and the imminent death of my beloved (borrowed) breadmaker, I tried this last week, and LOVED the result. I found the bread a trifle too salty, but I loved the taste, the crust, and the dense, chewy middle. I experimented with another batch, with less salt, and different loaf shapes. Then I made a double batch, with the idea that some of the dough will last in the fridge long enough to develop that beautiful sourdough flavour. Previous batches have all been cooked and eaten within a few days.
These a brushed with a little soy milk, and dusted with, clockwise from top left, Nigella seeds, Carraway Seeds, Sesame Seeds, and Poppy Seeds.
After baking, but with the tray 180 degrees from the previous shot. Forgive me, we were running late for the Symphony darling.
Oh, and yes, it does taste as good as it looks. And the smell is amazing.