Simple, sweet, and smooth.
“They have a pleasing mouth feel.” Real quote from my sister-in-law Colleen. She’s a horticulturist. She knows her oats.
A savory loaf engineered to make the best tasting toast you’ll ever have. To make it look fancy and add a tiny bit of flavor, I sprinkled the top of the loaf with Parmesan cheese.
A variation of my Chia Farro Seed & Grain Bread which is a variation on Mom’s Full-Grain Bread which is a variation on the “Poulsbo Bread” from a bakery in Poulsbo, Washington.
This bread is loosely based on my Mom’s Full-Grain Bread from “The Bread Book.” I used a bunch of ‘spare parts’ ingredients laying around including chia seeds, whole grain farro, and millet flour.
This bread is fine-textured and somewhat bitter. I recommend serving it thinly sliced, toasted and topped with brie and apple.