Let´s focus on interesting breads, preferably with oneor more different ingredients. Have you ever tried carob powder? It´sdefinitely interesting, with it´s cocoa powder look and incredibly deepand bitter taste. A small amount goes a long way. Don´t ever try to substituteone to one with cocoa. You will have a nice, impossible to eat little brownbrick. A reminder of my high school days, when I went through a healthy periodand decided to eat what I would call macrobiotic. It involved dark, brown breadand honey for breakfast and then the idea just got lost by lunch time, with myabsolute resolution to start over the next day.
But I´ll keep trying, like my friend Kat and hergluten free cupcakes.
CAROB BROWN BREAD