"Best Bread Showdown: Whole-Grain Crust Tested, Seed Power Compared" In our quest to crown The Best of Bread, we dive into a showdown between contenders known for their whole-grain crusts and seed-rich profiles. Our tests revealed a fascinating interplay of texture and flavor—some bakes delivered a satisfyingly rustic crust, while others outright flopped. Alongside the crust, our seed comparisons highlighted breads where crunchiness felt natural, not forced. One loaf, in particular, struck the perfect balance, praised as "naturally gluten-free without missing the mark." We noted that artisanal bakeries often outperformed mass-produced varieties in this category. While we uncovered a standout choice, the competition proved fiercely tight. Ultimately, our findings confirm that a genuinely great whole-seed loaf requires craftsmanship and attention to detail—a lesson worth sharing with fellow bread enthusiasts."