Usually I’m a good girl and let my breads fully cool before eating. I couldn’t with this one. I just about got a photo done before I cut through that crust and plopped some butter (which promptly melted!) and scrambled eggs on a thick slice. . It’s a spelt sourdough with a swats porridge included in the dough. Swats is a traditional Scottish ferment that I make regularly (check my story highlight for more details). . I’m hoping to get a little course out later in the year explaining how to make Swats. And I want to include a few ways of using the results – one of which is this loaf.