Épeautre

The grain already leans honeyed. This is agreement, not contrast.

Its sweetness needs fat or it reads as underbaked.

Tannin against hay sweetness; both go bitter if you push the bake.

Malic acid cuts the honeyed grain and keeps the loaf from cloying.

Lactic sour is the fastest correction for a grain this sweet.

Apricot-scented fungus over hay-scented grain. Both smell like a field.

Barnyard against hay: same farm, different animal.

Anise sharpens sweet grain the way it sharpens sausage fat.

Nordic bakers use it to knock the sugar out of an over-sweet crumb.

Both are hay and honey. Steep the tea, use it as the dough liquid.

Sweet-mineral grain, sweet-mineral bivalve. The salt does the introduction.

Lactone sweetness on hay notes; the grain stops the sugar dead.