My daily bread--my breakfast bread, truly--is Oatmeal Nut Bread, the nut in the recipe anything from almonds to sunflower seeds to pecans to walnuts. I've been experimenting with the recipe a bit these past few months, adding whole wheat flour, changing it to sourdough, using maple syrup instead of molasses and honey, trying to get the recipe just right.
I'll keep the whole wheat flour, but not use maple syrup again; I like the flavor of molasses in this bread so much better. And honey is much easier to find locally than maple syrup. It's been both fun and interesting to create and perfect this recipe.
In the picture above, it is the loaf on the left, and its delicious.