This bread is great for sandwiches, or form it into dinner rolls. These specialty grains are available at any health food store, and can be ordered online.

1. In a medium bowl, combine water, cracked wheat, yeast, and honey and let stand 30 minutes.

2. Add rye flour, oats, corn meal, whole-wheat flour, and salt and combine thoroughly.

3. Add enough bread flour to create a firm dough.

4. Turn dough out onto a floured surface and knead, adding flour only when necessary, until it becomes smooth and elastic, about 8–10 minutes.

5. Return to the bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1 hour.

6. Coat 2 loaf pans with pan spray and line with a strip of parchment or wax paper.

7. Turn dough out onto a floured surface and, with a rolling pin, roll into a 18" × 24" rectangle. Starting on a long edge, roll the dough up into a log. Cut the log into two (9-inch) loaves and place each loaf in a pan, seam side down. Dust with flour, cover with plastic wrap, and let rise again for 30 minutes.

8. Preheat oven to 350°F.

9. Combine egg with 1 tablespoon of water and brush over the surface of the breads.

10. Bake until golden brown and firm, about 50–60 minutes. Cool completely before slicing. Store bread for 2 days at room temperature wrapped airtight, or freeze for up to 2 weeks.

MAKES 2 LOAVES

Per Loaf:

• 1,530 calories
• 14 g fat
• 318 g carbohydrates
• 52 g protein
• 1,210 mg sodium
• 22 g fiber