- 1 COBS Bread Sunflower Flax Sourdough Vienna
- ½ cup melted salted butter
- 2 minced garlic cloves
- 1 heaped Tbsp finely chopped parsley
- 1/2 Cup parmesan cheese, grated
Preheat oven to 350F
Mix melted butter with garlic and parsley and set aside.
Using a bread knife, cut the loaf diagonally at 2cm intervals. Cut about half way through the loaf, but not all the way. Turn the bread around and repeat, so the top of the bread looks like it’s covered in diamond shapes.
Using your fingers, spread the butter into each crack of the bread as best you can, and stuff with the grated parmesan. Wrap with foil and bake for 15 minutes, or until the cheese is mostly melted. Unwrap and bake for a further 5 minutes to make the outside crusty. Serve immediately.
Find your local bakery to pick up a Sunflower Flax Sourdough loaf today!
We’ve converted our Sunflower Flax Sourdough Vienna Loaf into an Italian favorite. The Sunflower and Flax seeds add an extra crunch to each bite!