This was the bread that evolved during my seven years as innkeeper of Independence House Bed & Breakfast. I say it “evolved” because it began as my Minnesota grandmother’s Graham Bread. One night of a too-busy week, I mistakenly added white flour to the sponge, when it was supposed to have been graham flour, a much denser wheat flour. It was a happy mistake because the bread was delicious, even if it rose much further than the original. My guests loved it, and so I began to fool around with it to see how much better than just white bread I could make it. Now it includes some almond flour and sunflower seeds.
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“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”
~ Mahatma Gandhi