Romano-Celery-Flax from down under
I have made this bread a few times. I'm a fan of savory breads and this one has everything I like. The Romano cheese is a strong component that can be adjusted to taste. I have backed off the percentage to allow the other flavors to survive and make themselves known. The celery is a surprise. The first time I made this mix I was expecting the celery to be crunchy after baking, but it wasn't at all. The overnight soaking of the flax brings a hearty flavor that is unique and delicious.
The original idea for this bread came from Graham at sourdough.com in AU . He was gracious enough to post pictures of the process which cleared up a few things for me. I added flax for the deep flavor they bring when soaked. Another fellow in the area also posted his results which are outstanding. Here is Johnny's post of the same bread. Truth be told both of these fellows made some great looking loaves to be admired. There are a lot of great bakers that contribute to this artisan bread site. A very talented bunch. Shiao-Ping also graces the pages with her artistry now and then. It's worth looking at.
Anyway I like this combination very much. Some day I'll get so I can do it as well as Graham and/or Johnny.