In November of 2012, some time after Hurricane Sandy, I received a request from a Breadhead to share my Multi-grain Bread recipe. It was a family favorite, he said, and had been lost in the storm. I happily obliged, of course. The blog post is HERE, the recipe is HERE. I had to make some of this bread last week because I needed a photo for The Breadhead Bible (due out in April) so I thought I'd post the picture in hopes of inspiring you to try the recipe. It uses 9-grain cereal (0r 7-grain, or 10-grain, whatever's in your grocery store) to create both texture and flavor. The recipe calls for water for the liquid, but on this batch I used decaf coffee leftover from breakfast---how's that for monastic frugality?! The coffee accounts for the darker crust.
Your results may vary, depending upon how finely ground (or not) the cereal mix is. But I can guarantee that it will make excellent toast, and will provide about as much dietary fiber as raw twine. You'll not only be regular, you'll be unstoppable. I'm exaggerating, of course, but this is indeed a healthy bread. Don't let that keep you from making it!
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