I used flax seeds, sunflower seeds, poppy seeds, dried cranberries and peanuts in this rye bread. It was baked inside of a cast iron pot, with the lid on so the top crust wouldn't turn dark.
A spoonful of Chimichurri was spread on little slices, topped with shredded mozarella cheese. This would have been better with home-made feta-type cheese. I'll make some today.
