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
These loaves were made with honey, rolled oats, oat groats, sesame, flax and pumpkin seeds, wheat berries, millet, oat & wheat brans, corn, buckwheat, rye, whole wheat & all-purpose flours and topped with quick oats.
Unfortunately, something went wrong with the shaping and/or the rise and the loaves turned out flat as pancakes. Happily, the flavour did not suffer.
Okay, maybe the loaves aren't quite as flat as I claim. And the oatmeal topping really is stellar. Note to self: always use oatmeal rather than sesame seeds for the topping on multigrain bread.
