I'll take two

Another great day in the baking laboratory at Kansas State University. It was a great day for a number of reasons: 

• We have confirmed a pallet, 70 cases, of semi-sweet chocolate chips shall be delivered next Tuesday. That's a lot. I'm excited even if they are recently expired.
• We now have about 4- 5 gallon buckets of peanut butter in the lab. Can we say monster cookie goodness soon to be rolling out?
• Hot, fresh oatmeal for lunch and not so fresh afternoon snack time. 1st go around with applesauce, raisins, dried cranberries, and nuts. 2nd go around with bananas, almond butter and nuts.
• Nobody got hurt today. This includes our bat friend that I babysat all day on the wall in the adjoining, non food prep area, lab where my desk sits. 
• Everybody completed their cleaning assignments and a few others.
• I chatted with my beloved Kelsey Ann online while she was at work. Check out KAF instant chat hotline. Live help.
• I brought home a ton of compost consisting mostly of banana peels and nasty white pan bread.
• I also came home with these amazing loaves of bread..........

We haven't come up with an official name for this beauty. I say we, Dave, made quite possibly an even greater bread than Mountain Bread. Close, I'm not sure who wins. But this beauty has 11 grains, 1 seed, and 1 nut in it. We're thinking about calling it colon blow? But just to inform you of all its content:

• Wheat
• Buckwheat
• Barley
• Rye
• Triticale
• Millet
• Corn
• Soy
• Flax
• Oat
• Brown Rice
• Poppy Seed
• Granulated Almonds

Bet you didn't even know some of those were grains did ya? This is a naturally leavened bread, aka sourdough type, containing all those quality ingredients. It has no added fat and only a minute amount of sugar in the form of honey to counteract some of the bitterness that might come from all those whole grains. So good. So good. So good.