Wheat Sourdough

Just all purpose wheat flour and a few days of fermentation - 72 hours - make for a nice wheat bread. Goes especially well with sweet toppings like jam or Nutella, but also with more savory ones like prosciutto or cheese.

Sesame Bread

Finally a bread where sesame seeds are the star. I've made several recipes with sesame seeds, but they were usually either only decoration or in a soaker with a bunch of other seeds and grains. This one is a rye sourdough bread (60/40 rye and wheat flour) with sesame seeds as the only grain. OK, I cheated a little bit, the original recipe was a sesame seed/poopy seed bread, but since I don't like poppy seeds that much, I just replaced them all with sesame seeds. The result was awesome, a new family favorite.

Miller's Bread

A rye sourdough bread with several different seeds; most notably first time that I used amaranth, an ancient grain that was widely used in Mesoamerica; according to Wikipedia it provided up to 80% of the calories intake of the Aztecs.