Vanilla And Bean

Sweet and Savory Vegetarian

Multigrain Bread

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Multigrain Bread is packed with good for you whole grains, seeds and whole wheat with just a touch of sweetness. Vegetarian or Vegan.

Multigrain Bread | Vanilla And Bean

Mmmmmm can you smell it?

Fresh-baked homemade, multigrain bread. I don’t do it often enough. But when I do, oh my goodness.

I just want to eat bread. All the time. Slathered with marmalade, blueberry jam… or pumpkin butter… or avocado… or, or….

Multigrain Bread (Vegan)| Vanilla And Bean

I usually start my day with a green smoothie. But, when there’s fresh baked bread in the house, I have my green smoothie, and a slice. Or two.

I’m a bread hound and am sort-of particular about it. I like bread to be firmer than not, yet with a soft texture, and have lots of seeds and grains. This is from what I call quicker bread, because it only takes a few hours to make and it’s made with a quick yeast rather than a sourdough starter.

Multigrain Bread (vegan)| Vanilla And Bean

For artisan bread, or sourdough, I like a crusty texture with a chewy crumb. Of course sourdough takes many more hours to make, yet with great benefit. I will be posting about sourdough at some point, but for now, let’s make bread that we can make within a morning or afternoon.

Multigrain Bread (vegan) | Vanilla And Bean

I dinked around quite a bit with this recipe before deciding I was ready to share it. I changed the flour up a few times, made a loaf with way too many seeds and grains, then one with not enough and finally baked one far too long trying to achieve a darker crust. I also tried incorporating sesame seeds and while I love sesame seeds, their flavor was just too strong for this recipe. We ate each loaf, but this is the loaf I saved for you.

What I love most about this bread is that it is sturdy; it makes an excellent vehicle for creamy condiments and crunchy veggies.

Multigrain Bread (vegan)| Vanilla And Bean Multigrain Bread (vegan)| Vanilla And Bean Multigrain Bread (vegan)| Vanilla And Bean

This bread also had to pass the toast test. I think this is my favorite way to eat it, toasted, with the topping du jour.

Multigrain Bread makes over-the-top delicious croutons for salads too.

If you’ve never made bread before, this loaf is a good introduction into bread making. It comes together with ease, and shaping it is quite forgiving.

Multigrain Bread (vegan)| Vanilla And Bean

Making yeast bread does require a bit of a time commitment. However, for this bread, hands on time is short while hands off time is much longer for fermentation, proofing and baking. I make this on a day I know I’ll be home for the morning or afternoon.

The time commitment is worth it.

Multigrain Bread (vegan)| Vanilla And Bean

Multigrain Bread | Vanilla And Bean
5 from 21 votes
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Multigrain Bread

Homemade multigrain bread is packed with whole wheat flour, whole grains and seeds. An easy recipe for the novice or experienced baker! This is a family favorite. Vegan *The total time below does not include rest (hands off) time.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Author Vanilla And Bean

Ingredients

For the Soaker:

  • 1/4 C 10 Grain Cereal *See Note 40g
  • 2 Tbs Thick Rolled Oats 18g
  • 2 Tbs Quinoa 24g
  • 2 Tbs Flax Seed 26g
  • 2 Tbs Sunflower Seeds 22g
  • 1/3 C Water 79g

For the Dough:

  • 1/2 C Almond Milk (or other nutmilk) + 1 tsp Apple Cider Vinegar 142g, whole milk will work here too
  • 1 1/2 C White Unbleached Bread Flour 264g
  • 1 1/2 C Whole Wheat Bread Flour **See Note 258g
  • 3 Tbs Brown Sugar 46g
  • 1 1/2 tsp Sea Salt 10g
  • 1 Tbs Quick Rise Yeast 6g
  • 3 Tbs Cooked Brown Rice ***See Note 44g
  • 1 1/2 Tbs Maple Syrup
  • 3/4 C Water room temperature (178g)

For Finishing:

  • Coconut oil or butter for coating bowl and pan. Pan spray will work here too, just make sure the bread pan is coated evenly and the corners are covered well.
  • 1 Tbs Rolled Oats 9g
  • Bread flour for dusting.

Instructions

For the Soaker:

  1. The day before making the bread, prepare the soaker by placing the cereal, rolled oats, quinoa, flax, sunflower seeds and water into a small bowl. Leave out at room temperature overnight.

For the Dough:

  1. Coat the inside of a large bowl and a 9x5" loaf pan with coconut oil. Set aside.
  2. Mix the almond milk and apple cider vinegar together. Whisk vigorously. Set aside.
  3. In the bowl of a stand mixer with the paddle attachment, add both flours, sugar, salt, and yeast. Mix for 10 seconds. With the mixer off, add the soaker, brown rice, syrup, almond milk mixture, and water. Mix on speed 4 just until the dough comes together, and is hydrated. A chunky ball should form (if not, add a Tbs of water and mix just until a dough forms). Switch to the dough hook. Mix on speed 4 for 9-10 minutes, stopping occasionally to push the dough back down into the bowl. If the dough feels a bit too dry, add 1 Tbs of water, if too wet, a few pinches of flour (don't worry, this dough is very forgiving. I've made this bread many times and the hydration fluctuates and is dependent on many variables). The dough is ready to remove from the mixer when it is more tacky, than sticky and registers 77F-81F (25C-27C) on a thermometer (very important temperature to abide by!). Finish the dough by kneading it on a lightly floured work surface for 1-2 minutes. Sprinkle with a bit of flour if needed. *If kneading by hand, knead for about 12 minutes on a lightly floured work surface.
  4. Tuck the dough into a ball, making sure the surface is taught. Transfer the dough to the oiled bowl, rolling it around to coat it with oil. *Coconut oil sometimes solidifies in the bowl (unless you use coconut pan spray), depending on the temperature of the bowl. If that's the case for you, just melt a bit of coconut oil and lightly coat the top of the dough. Cover the bowl with plastic wrap. Set a timer for 90 minutes to allow the dough to ferment. It should double in size. If the dough is rising too fast, pop it in the fridge to cool it down for 10-15 minutes or set it in a cooler area of the house. It may take longer to rise, but we don't want it to rise too fast, as this is where flavor development occurs. The goal is not for it to rise in 90 minutes. The goal is for the dough to double in size. 90 minutes is only a guide.
  5. To shape the dough, remove the dough from the bowl and place it on a lightly floured work surface. Use the illustrations above as a guide to shape the dough. Press the dough into a rough rectangle about 3/4" thick, 6" wide and 8-10" long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about an 1" and pinch the seam closed. Turn the bread over and rock it back and fourth a bit and gently fluff the ends in a bit. Gently place the loaf, seam side down into the prepared loaf pan. Lightly spray or brush with water and sprinkle 1 Tbs of Rolled oats over the top. Cover with plastic wrap. Set the timer for 90 minutes and proof until the dough nearly doubles in size. I've had this dough take longer and much shorter to rise than 90 minutes (It's also risen right on time before too!). The amount of time will vary depending on the temperature of its surroundings. Just keep an eye on it and look for it to almost double in size or rise about 1.1/4" above the lip of the pan at the center.
  6. Preheat the oven to 350F (176C) with the oven rack in the center. Bake for 20 minutes, rotate the pan and continue baking for another 30-40 minutes or until the bread reaches an internal temperature of 185F-190F (85C-87C), and is golden brown.
  7. Remove the bread from the loaf pan immediately and allow to cool on a cooling rack for a least 2 hours. If the bread is cut before it's cool it will be gummy inside (a practice in patience for sure!).
  8. Store cut side down on a cutting board, for a few hours of storage. For longer storage, store in a plastic bag for up to 5 days. It freezes beautifully too, if you want to save 1/2 for next week.

Recipe Notes

*If 10 grain cereal is not accessible, polenta, millet, quinoa or amaranth can be used.

**If whole wheat bread flour is unavailable this recipe will also work using whole wheat flour with similar results or all unbleached bread flour can be used. Texture and flavor will vary if using all unbleached bread flour.

***For the cooked brown rice, I pull it from a batch when I'm making it for something else. Trying to cook 3 Tbs of rice is cumbersome. The rice can be frozen and thawed for use when ready to make bread.

Total time listed above does not include the amount of time it takes for fermentation and proofing which takes three hours.

Adapted from Peter Reinhart's Multigrain Bread.

Thank you for reading! If you make this recipe, or any others on Vanilla And Bean, be sure to post it to Facebook or Instagram, notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Also, if you like my content, please consider sharing it with three friends and/or family and follow me on Instagram, Pinterest, Facebook and/or Twitter.  Thank you!

 

Comments

    • Hi Jill! You bet! *If kneading by hand, knead for about 12 minutes on a lightly floured work surface. The dough is ready when it is more tacky, than sticky and registers 77F-81F (25C-27C) on a thermometer (very important temperature to abide by!). Sprinkle with a bit of flour anytime if needed to prevent sticking to your hands and/or surface. I hope this helps Jill, and you enjoy the recipe!

      Reply

  2. Hi Traci, if I was making two loaves would you change the oven settings? I’ve made this recipe before and it is amazing, thanks!

    Reply

    • Hi Fran! So happy you’re enjoying the bread. I looove this loaf too, but since going gluten free I’ve not had it… and I miss it terribly. Keep the settings the oven settings the same when baking two loaves. Temping the bread before pulling from the oven is always a good idea. Enjoy!

      Reply

      • Thanks so much Traci! Will do that. This is the third time I make it, and want to make two since it goes so fast. I can understand you miss it, it is really delicious!

        Reply

  4. Really, really great bread recipe! I’m going to try it all in the bread machine tomorrow just to see how it turns out. Thank you for sharing this recipe!

    Reply

      • Okay, so the bread machine did NOT work out so great! The loaf doesn’t look too appetizing although it still tasted the same, and even though I allowed for the two rise times, it was denser than when baked in a loaf pan. Back to the loaf pan!

        Reply

  5. Hi! This recipe looks AH-MAZING! Can’t wait to try it. Can I use ground flax instead of whole flax seed? If so, do the measurements change?

    Reply

    • Hello Yroko! Thank you for your note. I worry about the ground flax seeds and how they tend to coagulate when ground and mixed with water. I’m not certain but I’m afraid it would affect the crumb. I would either leave them whole, or simply leave them out and add a different seed or more quinoa/oats to the soaker. I hope this helps and that you enjoy this scrumptious bread!

      Reply

      • Wow! That’s a great point. I didn’t think of that. Thanks for your thoughts. Will let you know how the bread-baking goes!

        Reply

  6. I made this last week, I’m very new to breadmaking and I’m doing everything by hand, I was a little intimidated by this recipe but it looked so good and I love the fact it has so many wholesome ingredients that I decided to go for it. It turned out so delicious! The house smelled great while it was baking and this is by far the best bread I have made since starting out. Thanks so much for the recipe!

    Reply

    • Love, love, love reading your note, Sarah! Hooray for new to bread making and thank you for giving this one a go! It’s still a favorite at my house. So excited for your bread journey and thank you for allowing me to be a part of it!

      Reply

  7. Please, please help. I understand the soaker start, but am completely lost with the starter sponge. I did not see a recipe for it. Would you please give me your starter sponge. I am really looking forward to making this bread. Thank-you, suzie

    Reply

  8. This recipe looks great. I have been searching to no avail for something like this, but adapted for sourdough. Do you have any ideas about how this could be done with a starter? I’m currently doing an enriched whole grain oatmeal loaf but looking for something with a bit more flavor/ oomph. Something like this is exactly what I was hoping for. I’ll try the recipe as written above but would love to hear if you have ideas on adapting for sourdough use!

    Reply

    • Hi Rachel! Thank you for your note. I SO wish I could help you out on this… but I’m currently working on perfecting a basic sourdough recipe. Once I do that and share it in this space, I can move on to a multigrain sourdough. As you know, sourdough is a whole other beast! If you do give it a go, with sourdough or as written, I’d love to hear how you do! At some point I hope my sourdough is good enough to share here… until then, I hope you enjoy this recipe! :D

      Reply

      • I adapted this for sourdough, and it’s awesome! More robust flavor than the original. Here’s the altered recipe:

        1. Soaker: (1 day before)
        * 1/4 C (40 g) 10 Grain Cereal
        * 2 Tbs (18 g) Thick Rolled Oats 18g
        * 2 Tbs (24 g) Quinoa 24g
        * 2 Tbs (26 g) Flax Seed 26g
        * 2 Tbs (22 g) Sunflower Seeds 22g
        * 1/3 C (79 g) Water (or half a cup)
        2. Starter Sponge: (12 hours before)
        * 4 oz (113 g) from fridge
        * 6 oz (170 g) water
        * 6 oz (170 g) bread flour
        3. Dough:
        * 1/2 C (142 g) Almond Milk + 1 tsp Apple Cider Vinegar, whole milk will work here too
        * 350 g whole wheat flour
        * 3 Tbs Brown Sugar 46g
        * 1 1/2 tsp Sea Salt 10g
        * 3 Tbs Cooked Brown Rice ***See Note 44g
        * 1 1/2 Tbs Maple Syrup

        Instructions
        1. prepare the soaker the day before you plan to make the dough.
        2. prepare the sponge at night, around 12 hours before you plan to make the dough.
        3. prepare almond milk to curdle w/ apple cider vinegar in bowl of stand mixer and allow to sit for 30-60 minutes.
        4. add sponge to bowl of stand mixer and mix with almond milk mixture.
        5. add flour, brown sugar, and salt, mixing until dough comes together.
        6. add soaker, brown rice, maple syrup.
        7. Mix on speed 4 just until the dough comes together, and is hydrated. A chunky ball should form (if not, add a Tbs of water and mix just until a dough forms). Switch to the dough hook. Mix on speed 4 for 9-10 minutes, stopping occasionally to push the dough back down into the bowl. If the dough feels a bit too dry, add 1 Tbs of water, if too wet, a few pinches of flour (don’t worry, this dough is very forgiving. I’ve made this bread many times and the hydration fluctuates and is dependent on many variables). The dough is ready to remove from the mixer when it is more tacky, than sticky and registers 77F-81F (25C-27C) on a thermometer (very important temperature to abide by!). Finish the dough by kneading it on a lightly floured work surface for 1-2 minutes.
        8. Tuck the dough into a ball, making sure the surface is taught. Transfer the dough to the oiled bowl, rolling it around to coat it with oil. Allow to rise until poofy, 3-4 hours?
        9. Shape the dough into loaf pan , sprinkling a few oats on top for flare, and allow to nearly double in size.
        10. Preheat the oven to 350F (176C) with the oven rack in the center. Bake for 20 minutes, rotate the pan and continue baking for another 30-40 minutes or until the bread reaches an internal temperature of 185F-190F (85C-87C), and is golden brown.

        Reply

        • Oh my goodness Rachel! I’m going to give this a go! I just pulled the original recipe out of the oven, but this time, instead of a loaf pan, I used a Dutch oven and baked it at a much higher temperature to get that crusty crust! It’s perfect. Next, I’ll give your sponge method with my sourdough starter a go! How fabulous! Thank you for sharing! :D

          Reply

  9. I’ve been baking bread for over 40 years now, and this is probably the best whole-grain recipe I’ve tried.
    The only thing I changed about the recipe was that I found 1/3 cup of water was not really enough to soak that large amount of grains/seeds in. So I doubled it to 2/3 cup. That worked just fine. I kneaded the dough by hand, and it was very easy to work with and rose beautifully. Besides tasting wonderful, this bread also freezes very well.
    Thanks so much for sharing this!

    Reply

    • Thank you for your notes and sharing with us Susan! I’m so happy you enjoyed the recipe. I love this bread too… easy to work with, packed with goodness and flavor. Well worth the wait time for it to develop flavor and rise. There’s nothing like a good loaf of bread!

      Reply

    • I just finished baking this bread in a covered Dutch oven. It turned out fantastic. 450 degrees for 40 minutes then 10 with the lid off

      Reply

  10. Traci, you nailed it with this recipe. I cannot find whole wheat bread flour, so I use King Arthur stone ground whole wheat. It works great. The amount of soaker you call for is just perfect. Also, I do swap out two tablespoons of the water for orange juice, as King Arthur recommends for reducing the tannin flavor apparent in whole wheat. The resulting loaf is just delicious. Even my 5 year old can’t stop eating it! And the mama in me is just thrilled she’s getting her daily dose of whole grains. Win win! Now, if my other two kids would love it as much. lol

    Reply

  12. Thank you so much for this recipe! I had been on a search for a hearty multigrain bread when I found this recipe. You mentioned that the recipe/dough was ‘forgiving,’ so I decided to test that out. With some careful monitoring, I made it in a bread machine. I did the pre-soak, then added all the wet ingredient followed by the dry ingredients, finishing with the yeast on top. Of course it didn’t turn out pretty or artisan-looking, but it was amazingly delicious! Maybe a tiny bit too sweet for me, but still delicious. This will now become my go-to bread. I also see how this can be made into some healthy dinner rolls.

    Reply

    • Hi Christina! Yay YOU!! In a bread machine no less – just fabulous! And it is sooo forgiving, especially on the shaping part. My bread hasn’t always looked so pretty, trust me! :D Reducing the amount of sugar in your next loaf will impact the color, depending on the adjustment, so just be aware as it bakes and possible lighter color. I love this bread too.. so easy and yes, dinner rolls would be just fantastic! Thank you for your kind note Christina! :D

      Reply

  13. Ooh Traci! I love bread with a bit of oomph! Where it is part of the story not just an extra to bulk out the cast. Your multigrain loaf looks delicious. I do make bread frequently so I will have to try this recipe. Thank you for a scrumptious post. Sammie http://www.feastingisfun.com

    Reply

    • Hi Sammie and thank you! I do love this multigrain, especially as a part of breakfast.. It’s kind of a center stage type of bread! :D

      Reply

  16. Absolutely stunning! I’ve always thought I’m a good bread baker, but now after your pictures I’m not that sure anymore. I could never make such a perfect loaf of bread as you. I am very very impressed!
    Also putting rice in the bread…wow! Can’t wait to try it!

    Reply

  18. Do you hear me clapping?! OMG! This loaf looks absolutely AMAZING! In fact, I want to rip a chunk right puff the top and smear it with salted butter! Nice ingredients too. I can just tell how perfectly tender and elastic that crumb is (why the heck aren’t we neighbors?!). Isn’t baking your own bread so satisfying? I love the sense of accomplishment.

    Great recipe, Traci. Fantastic pictures. xo

    Reply

    • Why thank you, Emilie! Salted butter would be delicious! We’d bake bread all day long if we were neighbors… hehe! Baking bread is sooo satisfying and really, it’s so simple. :D

      Reply

  19. This is stunning! I’m not really eating wheat much but I’m curious if I can try with a cereal that doesn’t use it and sub in some other things… it just looks SO PRETTY THOUGH. <3

    Reply

    • Thank you Alison! :D The rise, flavor and texture comes from the wheat, leavening of the yeast and development of the gluten, so I’m not sure what cereal could be used to replace it. I’d love to know if you find anything!

      Reply

  21. Haha, “a bread hound”!! I love that phrase and probably would call myself that too!! If this were in my house, I’d be making any excuse to have it throughout the day. It looks perfectly firm, but still a bit soft in the middle – perfect! I’m a huge almond butter addict and imagine that this bread would be a wonderful vehicle for it. I also love your photographs as usual, Traci!!

    Reply

    • Heheee! I know, girl. I’ve two slices left on another loaf.. time to get that soaker started again tonight! Oh, yeah, almond butter on this is over the top! Had it yesterday! :D

      Reply

  22. Your bread serioulsy looks perfect, Traci! I’ve never made homemade bread before but I love the smell of it! This bread looks so hearty with all those nuts and grains! Homemade bread is so good and makes you wonder why anyone ever eats storebought bread :)

    Reply

    • Thank you my dear! It really doesn’t take much hands on time to make… Once I started making homemade bread again, I’ve just gotten back into the habit of making it about once a week. I get quicker each time! :D

      Reply

  24. I haven’t made bread in months, and this is definitely getting me motivated to make another loaf! I’m quite intrigued by the addition of cooked brown rice in the bread! Does it help with the texture? Also, I SUCK at maintaining my sourdough starters! The two times I’ve actually bothered to make some, the starters turned into a sickly grey color, so i just threw it away. Can’t wait to see your post on sourdough bread so I can make a loaf!

    Reply

    • It had been way too long since I made bread at home too. So, I decided that it had to change this year! :D The brown rice adds texture and more whole grain to the bread. I bet you could get away with any grain, like farro, or wheat berries. Ohhhh, sourdough. It can be tricky at first, but once you get it, you get it! I think of mine as a low maintenance pet. Feeding it every other day on the counter or once a week in the fridge. I’ll be working on that starter tutorial! Thanks for stopping by Lisa! :D

      Reply

  25. Oh my! This bread slathered with sweet marmalade? I say YES! And I’m going to keep saying it until I go to sleep tonight, hoping that it will come to me in my dreams! This bread is beautiful and hearty and I want it toasted, right now! Thanks for your tireless effort in creating the perfect multigrain bread, my friend!

    Reply

  26. I really don’t make homemade bread as often as I’d like to! The last time I made it was back in November – and it turned out way too dry. This recipe looks absolutely perfect though – seriously, how do you get your loaf to be shaped so nicely!? ;)

    Reply

    • Oh no! Dry bread is not good. Yuck. I made this loaf again yesterday and due to variations in humidity and flour batch, my bread was a bit ‘wetter’. I went with it. And the loaf is still good and even a bit softer! It’s pretty forgiving. I hope you’ll give it a go, Chelsea. Shaping takes practice. I’ve made a lot of bread… so if it doesn’t workout at first, keep trying. Get yourself a great bread book. I recommend any of Peter Reinheart’s books. He is a fabulous teacher and he can be found on youtube too!

      Reply

  27. I have not try make “healthy” bread before. Now, looking at your photos, the “healthy” bread can be tasty! Thank you for sharing your recipe and instructions!

    Reply

  28. Oh Traci!! OH TRACI!!! I am absolutely, completely and officially obsessed about the folded dough photo. (The one just after the close up in the kitchen aid)
    I usually make rustic breads with thick crusts, baguettes or go totally soft with pain au lait… but I think the kids will love this. I will try it soon!
    Thank you for sharing and your beautiful work. Always!
    Bisous

    Reply

    • Hehe… it’s the process of making bread, too, that is so captivating… you know! Shaping the dough provides complete entertainment and satisfaction! Trying something new will be fun and hopefully your boys will enjoy it! Thank you, Rafaella! :D

      Reply

    • I agree. Homemade bread is the best and always provides a sense of place and joy. Thanks for stopping by Florian! I hope you enjoy the recipe! :D

      Reply

  31. What a beautiful loaf! It really does look sturdy (perfect for toast) and beautiful in its artisan appearance. My favorite topping on fresh warm bread — I will confess — is simply butter. Nothing like it. Even if it’s just for that first bite; its gotta happen :). Thank you for working your way through so many versions to get to that ideal offering for us — viewing your photos is a little bit like opening a gift, it just gets more exciting as you move along and that last photo, always reveals the unexpected – a little twist or new perspective – love it. Two small notes, I’m going to try clicking the star rating for the first time ever (I’m not kidding when I call myself a luddite :p) and, is it just me, I can’t seem to see the other comments on this post.

    Reply

    • Thank you, Kelly! Okay, yes, I fold for butter; it is soooo good! When I was a kid, my Ma would make us honey butter and slather it on toast…. oh it was good! SO glad you got the star rating experience (and the comment section worked out for you!). xo

      Reply

    • Thanks so much Kelsey! Yeah, this is pretty classic… Multigrain has been my favorite since I first tried. So I should open a bakery? :D

      Reply

  34. Yummy! This looks so delicious! And yes, I CAN smell it. Nothing beats the taste of fresh bread. I am so intrigued by all the interesting ingredients – I love the addition of brown rice. Gorgeous photos as always! Pinning :)

    Reply

  35. Yummmm, bread. I, too, am a bread hound. Must have toast every morning. And give me a sandwich for lunch any day. I’m not a big baker – but this bread is inspiring me. I’ve never heard of soaker before – does that soften up the seeds and oats? Looks so great, Traci!

    Reply

    • Oh, morning toast is the best! Especially on fresh bread. I just pulled another loaf out of the oven and I have another hour to wait before I cut into it. I think I’ll be having a snack soon! :D The soaker does just that, it almost sprouts the seeds! I’ve seen some bakers soak for just a few hours, and I think you could get away with it here, but I like to soak longer. There’s some sort of enzymatic action going on that I know nothing about! hehe!

      Reply

  42. I just finished slurping down my green smoothie as I’m reading your post. And of course, now wishing I had a couple slices of warm bread to go with it. Nothing is better than homemade bread. Just gorgeous, Traci! XO

    Reply

    • Hehe.. slurp! About to do that myself! But I am out of bread! :( It is on the agenda today however. Got my soaker ready to go!

      Reply

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