It all started with a jar of buckwheat honey I impulsively grabbed from the supermarket shelf which brought back memories of warm whole wheat toast with salty butter, and creamy satiny honey.
And the Internet.
These days my idea of a good whole wheat is nothing like the breads of my childhood when 100% whole wheat on the shelf was seen as exotic. In my quest I skipped over many until I found this whole wheat bread recipe that had a little extra (millet and oat flakes) and would be ready in a few hours. Perfect for the impulsive itch I wanted to scratch.