Sweet potato, flaxseed, bulgur, quinoa sourdough light rye bread- any more to add?

After centuries' not being able to bake a bread (total excuse/too lazy/distracted by someone..lol), I finally couldn't stand eating sweet potatoes and store-sold breads as breakfast anymore. And since I've been craved for so many different recipes of sourdough bread during my procrastinate-to-bake-a-bread period, I decided to make a all-inclusive bread ~(￣▽￣)~*

The sourdough starter was cultured with rye flour for one day before the bread was made so that there is extra something flavor- rye& sourdough√

Two of my favorite grains/seeds: flaxseeds and bulgur were soaked and added to the dough; lots of flavors and texture- flaxseeds& bulgur√

Sweet potatoes!!! My secret ingredient of bread since it adds both flavors (especially a subtle hint of sweetness) and moisture.√

Quinoa (soaked) was added to the dough and (dried) was dusted on top of the bread to give lots of crunchiness. I was inspired by a local bakery, which has the best millet banana bread- the dusted millet was unforgettable! √

Satisfied? Yes!! Have I tried to include enough? Never!!

And here is what I get. So happy that I finally had my perfect breakfast, my sourdough bread and a nice piece of aged cheese- can someone brew some fresh coffee?

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A touch of Claire- baking, cooking& life

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