It’s been a busy summer, but we’re excited to be back and grateful for all your support and emails as ATG continues to evolve! 

“The dictionary makes little distinction between hunger and appetite, but we tend to understand that hunger is the need to eat, almost entirely physical, while appetite is the desire to eat, stimulated by smell, sight, or the memory of certain foods or even the desire to satisfy emotional needs. Hunger indicates necessity; weakness is the result if it is unsatisfied. Appetite has more to do with interest and allure. When the two are combined we have someone very ready to eat. The problem is to keep them away from the bread.”  —Taken from the book Life is Meals by James and Kay Salter

Below is a recipe from the Inn at Sunrise Point on the Maine coast for a hearty, chewy, and satisfying bread that is perfect for morning toast and adds an extra specialness to an otherwise ordinary breakfast of scrambled or fried eggs.*

Layered with sweet cream butter and fresh blueberry, raspberry, or strawberry jam, this special homemade multi-grain bread is hard to stay away from!

*The egg frittata that the bread accompanied is with sausage, asiago cheese and fresh sliced slightly sautéed pear. It was unusually delicious!

Brad’s Multi-Grain Bread

Stir together:
4 cups lukewarm water
1 tbsp. sugar
2 tbsp. yeast

Let bloom.

Combine:
4 cups white unbleached flour
4 cups whole wheat flour
3/4 cup cornmeal
1/2 cup (total) containing millet, sesame seed and flax seed*
2/3 cup honey
1 tbsp. plus 1 tsp. salt

Pour yeast mixture over dry ingredients in a big bowl. Mix together by hand.

Take 2 large loaf pans and spray with no stick spray. Divide mixture into 2 parts and place in loaf pans. Spray top, then cover with plastic wrap and let rise one time.

Bake at 350 degrees F until done.