Irrewarra’s Breakfast Seed Loaf is a nourishing and delicious start to the day – organic stone-ground whole-wheat flour, filtered water, iodised salt, wild yeasts from our 17 year old sourdough starter, pumpkin seeds, sesame seeds, linseeds, sunflower seeds and LSA (ground linseeds, sunflowers seeds and almonds) … and no wonder its Stephanie Alexander’s breakfast toast (as reported in newspapers including The Age and SMH).  We love it toasted simply with unsalted cultured butter (we recommend Girgar) and Vegemite, or try with a good apricot jam or cumquat marmalade.  For a really super healthy breakfast top with avocado slices (with a little lemon juice and cracked pepper) and smoked salmon.  But it’s not just great toasted for breakfast.  For lunch try making a sandwich with it and a good smoked ham or vintage cheddar cheese, mustard, mayonnaise or relish… or with cold leftover meat, stuffing and roast vegetables from last night’s dinner adding a good mayo and mustard.