This is another delectable bread that I made from The Fundamental Techniques of Classic Bread Baking which is flavored by a combination of sesame and flax seeds in both the crust and crumb. The formula makes use of a pâte fermentée, making up almost 40% of the final dough. Interestingly, the formula also calls for the addition of diastatic malt powder which I believe could have been omitted though it didn't state that this was optional. I found the bread to be slightly on the chewy side because of the addition of DMP so feel free to use less of it or completely omit it if you don't have any on hand.
