The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.
The bread is made of white flour, and the only whole grain comes from the rye sourdough.
I really like baking an oily bread that contains a lot of seeds. It‘s my go-to:
No sour-dough, but a lovely mix of sunflower, pumpkin, and linseeds. The recipe demands a good amount of olive oil as well, tastes absolutely gorgeous.
Very different bread compared to the lard bread though and hard to compare tbh.