Home made breads for the panzanella salads on Monday

I have just taken these breads out of the oven, normally Panzanella Salad  is served with  stale Italian  bread, I decided to make my own sour dough ( a 5 hour proof in cool temps.) with whole wheat flour, own grown bean sprouts, cooked chickpeas for extra protein, dried basil, caraway & poppy seeds.
The Panzanella salad normally contains anchovy fillets but I am keeping it true vegetarian and just adding capers, black olives, red onion, parsley, own grown basil,  red wine vinegar( own made) and extra virgin olive oil.

Enjoy the photos:

the 3 loaves baking together

The loaves cooling on a wire rack

Own grown bean sprouts ( lentils, peas, adzuki beans and chickpeas), cooked chickpeas, poppy seeds, caraway seeds, and dried basil