Country Farmers Seed Bread

3/4 cup water and a wee bit more
4 teaspoons honey
4 teaspoons canola oil
1/2 teaspoon salt
1/2 cup bread flour
1 1/2 cup whole wheat flour
5 tablespoons flax seed
3 tablespoons sesame seeds
2 teaspoons poppy seeds
handful or raisins (if you like em)
normally throw a few BIG pinches of bran flakes in there too
1 1/4 teaspoons active dry yeast

DIRECTIONS

-Toast seeds (for nuttier flavor) on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely. This step is optional. The seeds can be added untoasted.
-Place ingredients in the bread machine pan in the order suggested by the manufacturer.
-Select Basic bread cycle, and Start.

Spinach-Quinoa Salad with Cherries and Almonds

Serves 6
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries or cranberries or raisins
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)

1. Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

2. Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.

3. Remove from heat and cool, covered, in pot.

4. Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.

5. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.