Power bread. I don't make this loaf too often as it is a 3-day process; not labor-intensive, but it does require some planning. It's a whole wheat bread loaded with sesame and sunflower seeds, raisins, and flaxseeds. Through a pre-soaker + biga + a long, slow rise technique the loaf acquires a complex-flavor with a deep wheat taste. It toasts up beautifully and loves to accommodate natural peanut butter. The recipe for this bread comes from Peter Reinhart's Whole Grain Breads.