We're proud to offer you a free recipe, a great favorite in the Burnett home, showing up on meal tables at all times of day and in lunch boxes for sandwiches.

Makes one 1 1/2 pound loaf

• 1 1/4 cup (10 fluid ounces) water
• 1/2 cup plus 2 tablespoons 7-Grain Cereal Mix
• 1 1/2 tablespoons canola oil
• 1 tablespoon unsulfured molasses
• 1 teaspoon honey
• 1/2 teaspoon liquid lecithin (optional)
• 3 cups (14 ounces) whole wheat flour
• 3 tablespoons powdered whey or powdered milk
• 2 tablespoons gluten flour
• 1 1/2 teaspoons fine sea salt
• 2 1/2 teaspoons active dry yeast

Put all the ingredients except 2 tablespoons of Multigrain Cereal Mix in the inner pan in the order listed, or in the reverse order if the manual for you machine specifies dry ingredients first and liquids last.  Select the Basic Wheat cycle, Light setting.  Push Start.

Watch the time on the bread machine.  When there are 1 hour and 34 minutes left in the kneading cycle ( or just before the last punch down on machines other than the Breadman), open the lid, use a pastry brush to brush the top of the dough with water.  Sprinkle the remaining 2 tablespoons of Multigrain Cereal Mix on the surface of the bread, pressing it lightly so that it adheres.  Close the lid and let the machine complete the cycle.

Makes about 7 1/2 cups

Because Multigrain Bread is one of my favorites, I always keep a stash of this cereal mix on hand so that I can bake this bread anytime the mood strikes.  I also eat this cooked like oatmeal and sweetened with honey.

• 1 1/2 cups rolled wheat
• 1 1/2 cups old-fashioned rolled oats
• 1 1/2 cups rolled rye
• 1 1/2 cups rolled barley
• or 6 cups (1 pound) pre-mixed rolled grains
• 3/4 cup raw shelled sunflower seeds
• 1/2 cup whole flax seed
• 1/4 cup whole millet

Stir all ingredients together and mix thoroughly.  Store in a sealed plastic bag or tightly lidded glass jar.