Restaurant’s bread contains
‘finest of wheat’

May 9, 2006

These days it’s unusual for “family” restaurants to make their own bread. And it’s even more unusual for them to do so with first-rate ingredients.

Organic whole-wheat flour, certified chemical-free, from Weaver’s Country Store in rural Fall Creek. Organic rye, millet, oats, flax, corn, barley. Sea salt and olive oil. Raw
honey — unpasteurized and unprocessed —
from Eau Galle Apiaries.

From these noble elements, Randy’s crafts two fine breads: regular seven-grain wheat
and seven-grain wheat with raisins.

Both are beautiful: cork-brown, highdomed,
American farmhouse loaves. Both have a sturdy, slightly dry crust and crumb. And
both come into their glorious own when
toasted or grilled, then slathered with
butter and jam. Or smothered in good,
molten cheese.|

The whole-wheat flour is light-colored and nicely assertive in flavor, with a pleasant edge of bran bitterness. Traces of the six
other grains add nutrition, taste and texture.

The outstanding Eau Galle honey lends elusive sweetness — far more intriguing than any sugar or molasses — and an unmatchably fresh and elegant aroma. You’ll love the honey’s scent before you ever taste the
bread.

When toasted or grilled, the slices become wonderfully crisp and twice
as flavorful. Regular seven-grain works especially well in the Patty Melt, $4.99. Order extra grilled onions and encourage Randy’s to switch from processed cheese to real Cheddar or true Wisconsin Swiss.

Some good cinnamon and a few plump raisins enrich the seven-grain further. The honey defers somewhat to the cinnamon’s homey sweetness; the raisins add concentrated bursts of tart-sweet moisture.
Toasted and served plain or glistening with butter, this is terrific bread.
Buy a loaf for home.

The label prints lines from Psalm 81 that say it better than we can: “But you would be fed with the finest of wheat; with honey from the rock
I would satisfy you.”