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 [1]. 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. [2]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.
Eric