Nature’s own Bread is the first wildflowers to ever appear on a loaf of bread.

But the wildflower bread has a way of making the dough a bit more interesting.

“I wanted to take a more wildflower-y flavor and create a bit of a bread with wildflowered flowers,” explains owner and chef Brittany LeBrun.

Brittany and her husband, Andrew, opened the bread shop, Brie Animal Crossing, in 2011 and have since been working with local animal rescue groups to spread the word about the natural beauty of wildflowed flowers.

“We love the natural flavor of wild flowers,” says Brittany.

“They’re very easy to grow and the flowers are a bit wilder than our usual bread.

So we really wanted to do a natural version.”

And so, BriaWildflowerBread was born.

“It’s just a beautiful blend of wildflower and wheat and berries and berries, but it’s a natural flour that’s gluten-free,” explains Brittany.

She says Brie is made with 100 percent natural wheat and rye flour, and the dough is made by hand with no added preservatives.

It’s an easy bread to make because it uses all natural ingredients.

“This bread is great for eating, but there’s something about a wildflower loaf that’s so delicious,” says Andrew.

“The flavors are just a little bit different.”

Brie has a unique texture when baked.

Brie Bread recipe: Wildflower bread with Brie ingredient: Whole wheat flour (70 percent) Water (8 to 10 ounces) Flour (30 to 60 grams) Wheat germ (2 to 4 tablespoons) Salt (3 to 6 teaspoons) Sugar (5 to 15 teaspoons) Cinnamon powder (2 teaspoons) Vanilla extract (1 teaspoon) Yeast extract (2 tablespoons) Bread ingredients: 1 cup whole wheat flour 1/4 cup water 2 tablespoons whole wheat germ 1 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon cinnamon 2 teaspoons yeast extract 2 tablespoons butter, melted (optional) Directions: Preheat oven to 350°F.

Line a 9-inch loaf pan with parchment paper.

Combine flour, water, whole wheat, and salt in a small bowl and mix.

In a separate bowl, mix flour and yeast.

Add baking powder, cinnamon, and vanilla to flour mixture.

With a fork, mix until well combined.

Add remaining flour mixture to the dry ingredients.

Knead until dough is well combined and elastic, about 5 minutes.

Divide dough into 8 pieces and place on prepared pan.

Bake for 30 to 40 minutes, rotating pan halfway through.

Let cool in pan on rack for 10 minutes before slicing into eight pieces.

The wildflowing flowers in Brie are just as unique as the flowers themselves.

“A wildflower is just a bunch of little flowers that grow in the middle of the forest, and these are called bracts,” explains Andrew.

To create this beautiful loaf of wild florets, the couple added a layer of fresh berries to the dough.

“To make this loaf, you have to use a little little bit of water,” says the chef.

“But you have a lot of berries in the dough, so it’s kind of a super simple dough to make.”

Bria WildflowerBreads are so easy to make.

You’ll need: 1/8 cup whole grain flour 1 cup water 1/3 cup whole rye germ 2 tablespoons water 1 teaspoon baking powder 2 teaspoons cinnamon 2 tablespoons flour 1 tablespoon salt 1 teaspoon liquid stevia or Stevia essence (optional: 1 teaspoon vanilla extract) 2 tablespoons baking soda 1/6 cup water Instructions: Pre-heat oven on 350° Fahrenheit.

Line two 9- by 9- inch loaf pans with parchment and lightly oiled with cooking spray.

Line each with parchment.

Set aside.

In another bowl, combine whole wheat and water.

In separate bowl mix whole wheat with 1 tablespoon water and add yeast.

With fork, knead until well mixed.

Add flour mixture and 1/7 teaspoon salt to dough and mix until dough forms a sticky dough ball.

Roll out dough to about 3 inches wide.

Transfer to prepared loaf pans and bake for 10 to 15 minutes, until edges are golden brown and edges are crisp.

Allow to cool in pans on rack, then cut into eight strips.

Serve with your favorite toppings.

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