It's always nice to have a Seeded Sourdough loaf in your arsenal. The aroma while baking is wonderful and the flavour of the seeds comes through really nicely. If you want, you can really push the hydration levels with these loaves because the seeds do tend to soak up quite a bit of liquid. For this bread I like to laminate the seeds into the dough, not for a marbled effect but to try and preserve the gluten network. I find that if I mix them in at the same time as the salt they tend to tear the