Early American Cottage Bread

This multigrain cottage bread includes oats, wheat, wheat germ, wheat bran, and cornmeal to create a hearty delicious loaf.

I love the unusual shape of the bread. You form two dough balls and place one on top of the other before baking. It's up to you how you want to slice it!

Multigrain Sourdough Sandwich Bread

This multigrain sourdough sandwich bread is a great way to use your sourdough starter to make a soft pan bread perfect for slicing and making toast and sandwiches. 

Did you know you can make soft sandwich bread with a sourdough starter? In fact, any bread recipe can be converted to sourdough. All it takes is a little math and a little time.

Whole Wheat Dinner Roll Muffins

These whole wheat muffins are a wonderful substitute for dinner rolls for when you don't have time to bake yeasted rolls. 

These whole wheat dinner roll muffins are also tasty for breakfast with fruit or lunch with a salad.

English Granary-Style Sandwich Bread

This English Granary-Style Bread is a copycat version of the bread from a flour made by Hovis in England. The flour is a blend of whole wheat and strong white flour and malted wheat flakes, sprouted wheat berries that are dried, and flattened.

The malted wheat flakes add a slightly sweet, slightly nutty flavor to bread, and can be used just like you would use rolled oats in baked goods.

Multigrain English Muffins

Homemade English muffins with whole wheat, wheat germ, and rolled oats.

Split these multigrain English muffins with a fork, toast them, and slather them with butter for breakfast. You can also add some jam, or even use these for a breakfast sandwich.

Trail Mix Cookies

These Trail Mix Cookies are loaded with nuts, seeds, dried fruit, whole grains, and dark chocolate, which makes it easy to justify having them for breakfast, or anytime of the day.

These trail mix cookies are loaded with lots of delicious and nutritious ingredients, including dried cherries, toasted sunflower seeds, and toasted walnuts. Just like trail mix, there are just enough chocolate chips to make you want to keep having more.

Oatmeal Chocolate Chip and Coconut Whole Grain Cookies

The recipe for these Oatmeal Chocolate Chip and Coconut Whole Grain Cookies comes from my (eons ago) days as a young mother trying to add some nutrition to sweet treats. 

These oatmeal chocolate chip and coconut whole grain cookies are made with 100% whole grains, unsweetened coconut, and walnuts.

Oatmeal Blueberry Bread

This Oatmeal Blueberry Bread is one of my new favorite breakfast breads.

This oatmeal blueberry bread is also my new favorite bread that incorporates oatmeal. I know I probably say this about every new bread I make, so take my hyperbole with a grain of salt.

Sour Cream Muffins with Mixed Berries

These sour cream muffins with mixed berries are soft and moist, and loaded with fresh fruit. They are also made with whole wheat.

The whole wheat in these sour cream muffins is actually white whole wheat, which has a much milder flavor than traditional red whole wheat. Despite its appearance, white whole wheat is 100% whole grain.

Aish Baladi - Egyptian Flatbread

Aish Baladi is an Egyptian whole wheat flat bread that looks a lot like pita bread, but is unique to Egypt.

In ancient Egypt, Aish Baladi was made with emmer, an ancestor of modern wheat.

Fig and Walnut Bread

This fig and walnut bread is so delicious toasted and buttered for breakfast. It also makes incredible grilled cheese sandwiches. 

This bread is loaded with chopped dried mission figlets and ground toasted walnuts.

This bread was kind of an experiment to see how ground nuts would affect the texture of my four hour country loaf. I am really happy with the results!

Cinnamon Raisin Struan Bread

This cinnamon raisin struan bread is loaded with handfuls of various grains, giving it a complex flavor. 

This cinnamon raisin struan contains uncooked polenta, rolled oats, bran, cooked brown rice, and buttermilk, along with raisins and a cinnamon swirl. It is a variation of the many harvest breads that Peter Reinhart, author of several books on bread and pizza, has created.

Multigrain Snickerdoodles

The recipe for these Multigrain Snickerdoodles takes the traditional cinnamon cookie and adds whole grains, including rolled oats, barley flour, and whole wheat flour. 

These Multigrain Snickerdoodles, made with 100% whole grains, are so tasty. All of the whole grains add lots of dietary fiber to the cookies. The barley flour adds a lovely sweet, nut-like flavor, the oats add texture, and the whole wheat adds more depth of flavor.