A spot of brunch. This is a great pumpernickel style rye bread made with pumpkin seeds (I didn’t make it). Very savoury and slightly sour. You have to toast it to get the best out of it really. In fact it’s pretty gross unless you toast it. Perfect for melting some good cheddar on with some grilled tomato and pesto or for some lemony avocados with toasted sunflower seeds, or anything else for that matter.
