Anyone ever heard of Sako?
I have seen a reference to it in only one book—Jerome Assire's The Book of Bread. He calls it a traditional Swiss country bread, full of flax (or linseed, as he calls it), millet, rye, sesame seeds, oats, corn, and cracked wheat. I make it regularly (at least I think what I am making is what he is describing) but all my searches for any other reference to it have turned up nothing. Curious to know if anybody knows anything about it. I'll put up a picture next time I do it. I make it as a basically white sourdough with all that stuff in it, and usually score it with one large + and 4 smaller ones as an homage to the Swiss flag. A great way to get a ton of whole grain and still have chewey well-risen bread. And oh, the toast!