powerBROT sits at the junction of Momie’s brown bread and German Vollkornbrot. It evolved out of a desire for a hearty, healthy breakfast bread. A high-fiber, stick-to-the-ribs snack with ample seeds and gentle sweetness. Of all the breads I tested and left for our morning bakers to pick over, this is the one that consistently had the least remnants. Perfect with coffee or a smear of cream cheese, or just enjoyed plain. The flour blend for powerBROT is whole wheat, whole cornmeal, and whole rye. To this I add molasses, soaked grains, and dried currants for a tart punch. The loaves are rolled in a mixture of pumpkin seeds, whole teff berries, and rye chops for a crunchy, delicious crust.