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This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
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Seamus Mullen's gooey Spanish version of a grilled cheese contains Mahón, Manchego, and Idiazábal, as well as tomatoes that are roasted slowly overnight.
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Baked multigrain bread cubes are coated in butter and Cajun seasoning creating crunchy and flavorful croutons perfect for any salad.
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Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts.
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This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce, and tomato sandwich.
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We can no longer spell BLT without an "A" for avocado.
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Note: If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
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A satisfying and richly flavored vegetarian hot sandwich made with hummus, apples, and cheese. Try this with your favorite variety of apple or cheese!
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Whole wheat flour and millet are mixed with hemp seeds, flax seeds, and chia seeds in this hearty, multigrain seeded bread recipe.
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Get Strawberries and Cream Panini Sticks Recipe from Food Network
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Get Peanut Butter and Banana Panini Sticks Recipe from Food Network