Does anybody else remember the 'Golden-seed' bread that Malcolmson's used to make-
be about 78/79?
When you cut a slice you could see the round puckles cut through the middle and it tasted lovely.
I have asked a few folk that worked there at the time, but nobody
seems to know what these seeds/puckles were?
I make bread, and would love to know what these puckles could be to
try adding them to a loaf. I use all kinds of seeds, but nothing comes
close to these.
Any suggestions welcome!