When we moved to the farm in the Rio Grande Valley in 1974, my mother began this sourdough starter. I am still using the very same strand from the “Mother”.
SO many good things can be said about foods that are made with the live cultures and this bread speaks volumes.
In addition to the walnuts, sunflower seeds, almonds, and pecans, I make this bread with a first grind high protein whole wheat grain. It would be equivalent to a very fruity very blushingly extra virgin olive oil.
Then I also add chia seeds, oatmeal and oat bran.
This is not a dainty little loaf but my oh my, the heavenly wonder of a slice toasted and slathered with one of my butters(!) redefines wonder bread!