Kathy this is a nice everyday bread. The texture is lighter than most whole wheat and yet it still retains the nuttiness.Yhe honey gives you that back taste of sweetness but not enough so you would not use it to make a sandwich for lunch. I did not know what LSA was so I looked it up. I had sunflower seeds and flax so I ground them together instead in my spare coffee grinder ( used for this purpose of grinding herbs and nuts). I baked at 375 F for 30 min. Killed me to wait for it to cool but I did (well sort of) and then slathered it in homemade jam and went to heaven. Will use this often. Made for AUS/NZ Swap April 2013 ps even DH liked it and he is not a brown bread eater.
This is as the intro states "delicious and nutritious". I used an ABM to prep the dough. For the "LSA" I used a combination of sunflowers seeds, hazelnuts (Oregon grown!), and pecans. The nuts were first roasted in a dry cast iron skillet. Local wildflower honey, too! The dough was shaped into four mini-loaves. The bread was high rising and the texture and taste perfect. I will make this again and many, many times! Enjoyed by all! Reviewed for Recipe Swap #84 Australia/NZ forum.