March: This loaf of multigrain bread was made with honey, quick oatmeal, sesame, flax and sunflower seeds, oat bran, coarsely ground corn meal, buckwheat, rye, whole wheat and allpurpose flours. It freezes well and is fantastic toasted and used as a base for eggs served with Hollandaise sauce or simply toasted and buttered and served with an omelette.
The crumb is moist, but not too moist and the crust is wonderfully chewy.
April: For these loaves, I use rolled oats rather than quick oats. I also added some oat groats. Next time I make this bread, I'll turn the oven down a bit. I think the honey content is making it too dark on the outside.
A look at the crumb
