For our last anniversary, Dad-oo treated me to my very first bread machine. I know, romantic isn’t? Actually, that’s what I asked for, and it is one of my favorite anniversary gifts every.

Since I’ve had the bread machine, I’ve kind of turned into a bread-making freak. I use it at least twice a week, sometimes more if I’m really in the mood for some carb-loaded goodness. Bread, dinner rolls, hot dog buns. Pizza dough, cinnamon rolls and English muffins. Mmmmmm, now I’m hungry.

I’ve been experimenting with a bread recipe fort he last couple of months, trying to perfect it so I could share it with everyone. Now, it’s finally ready. Tada! A healthy, whole wheat bread that isn’t too heavy, with a slightly sweet and nutty flavor. And when it’s fresh from the oven, it makes a killer PBJ.

Just pop in the wet ingredients.

Then add the dry.

Set the program, and in a few short hours, your bread is ready. Plus your house smells heavenly.

Flax Seed Bread, Whole Wheat and Wheat Germ Bread

2-pound loaf – mix ingredients int he order recommended by your bread machine

1-1/2 cups water
3 tablespoons canola oil
1/4 cup honey

2 cups bread flour
1-1/2 cups whole wheat flour
1/2 cup toasted wheat germ
1/3 cup nonfat dry milk
3 tablespoons falx seed
1-1/4 tablespons gluten
1-1/2 teaspoons salt

2-3/4 teaspoons bread machine yeast

Mix the ingredients in the pan according to the order recommended for your bread machine. Set the crust on medium and program for the Whole Wheat cycle (or Basic cycle). Press start. This recipe may be used with the Delay Timer too.

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

This recipe is part of the Mouthwatering Monday Blog Carnival over at A Southern Fairytale. Stop by for more mouthwatering recipes.

Last week, when I was busy concocting my Whole Grain Oatmeal Waffles, I realized that I needed something equally as tasty, and health, to pair it with. Thank goodness I still has some POM wonderful juice left in the fridge. I browsed around and saw a bunch of different syrup recipes, but they were all packed full of sugar. Ugh, I really don’t need to add more sugar to my breakfast, thankyouverymuch. So, I came up with this. Tangy, tart, with just enough sweetness to unpucker your lips.

While you’re at it, stop by my other POM Wonderful recipes (and read up on the benefits of pomegranate juice) here, here and here (my fave pizza).

This recipe couldn’t be simpler.

Combine the ingredients.

Heat.

Pour.

Enjoy!

POM Wonderful Syrup

1 cup POM Wonderful juice
2 teaspoons vanilla extract
1 tablespoon butter
1/2 cup honey or maple syrup (I used honey)

Combine all of the ingredients in a sauce pan. Heat over low to medium heat, until simmering. Let simmer for about 5 minutes, until the syrup reduces to about half. Cool, and enjoy over my Whole Wheat Oatmeal Waffles, or your favorite breakfast treat.

This recipe is part of the Mouthwatering Monday Blog Carnival over at A Southern Fairytale. Stop by for more mouthwatering recipes.