Bread

I'm not going to post this recipe. It's a bread machine recipe, and bread machines are finicky (it's best to use the recipes that come with the machine, for liquid/dry goods ratios). If you have the time and inclination, you can experiment.

I like experimenting. And on perusing my bread machine book, I noticed that

1. the amount of flour is constant regardless of whether it's whole grain or not

2. the amount of "add ins" (cracked wheat, nuts, seeds) is constant

3. the amount of liquid is constant

So I mixed up a loaf with multi-grain cereal, sunflower seeds, the rest of the whole wheat and bread flour, topped off with rye flour...and it was quite delicious. Experimenting is good.