In this variant, we add toasted walnut, cranberries and a touch of olive oil to our Sourdough. It's nutty with bursts of sweet lending itself really well to a cheese board, as well buttered toast or even in french toast.
About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino acids. This translates into easier digestion even for those who are sensitive to gluten. The slow process (15 hours) not only produces more flavour (and a slight tang), it also translates into a bread that is full of naturally occurring nutrients.