全麥鄉村酸麵包佐橄欖與日曬番茄乾

The tangy olives and sweet sun dried tomatoes are perfectly balanced in this hearty whole wheat sourdough—I've been toasting it for breakfast and the crust stays perfectly crisp.

I sliced it thin for bruschetta and the olives and sun dried tomatoes held up beautifully in every bite. The whole wheat sourdough has that nice tangy chew without being dense, and the loaf stayed fresh for days on the counter.

The crust crackles exactly like a proper sourdough should, and the olives are scattered generously through every slice, not just the top. I’ve been toasting it for breakfast and the sun dried tomatoes get this sweet, chewy edge that makes plain bread feel boring now.