‘Last time I made bread I run out of pumpkin seeds and sunflower seeds… Mutsuko suggested raisins. then I found a few pecans which I simply laid at the bottom of the baking dish. To contrast with the colour of the bread, I cooked some sweet squash with a few apples, a very small amount of water, a pinch of salt and spices and a small amount of butter.’ –Francoise Auvray (Homemade sourdough with raisins and pecan served with apple & squash jam)
