I'm a gal who tends to consume her carbs in the form of delicious desserts rather than a mindless attack on a restaurant bread basket. However, there are special breads (from both excellent bakeries and home kitchens) that are worth tucking into. Saveur Magazine recently featured a recipe for Filmjölkslimpa (Seeded Buttermilk Bread) that piqued my interest, and I'm thrilled I gave it a try. The final result was a rustic, densely dark loaf made from whole wheat and rye flours, combined with buttermilk and molasses and nearly 1-1/2 cups of almonds and various seeds. It makes for a delightful sweet treat when paired with Danish butter and preserved lingonberries, and works just as well as a savory snack with pickled herring and cucumber. Best of all, it maintains its integrity for days, allowing ample opportunity to enjoy the bread both ways!
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