Okay, fellow bread bakers, I think you'll love this easy loaf of bread, especially its European-style crust and texture. Since 2016, I've made a simplified, flexible adaptation of this recipe several times a month but there's no question, the inspiration started here. ~recipe updated, first published way back in 2006~ ~ more recently updated recipes ~ Back in 2006, First Whole Grain Bread with Beets: World Bread Day is today and I had such high hopes for a beet-stained, crimson-colored bread that would have us all ooo-ing and aah-ing over gorgeous whole-grain goodness. Instead, the loaf turned out a disappointing pink-ish crust with small stains of pink inside. On the plus side, it was dense (which I happen to like) and moist and delicious and yes, packed with whole-grain goodness, not a bad result, mind you! It was a nibble-me bread: a thin slice with butter paired with a salad made for a light but filling supper. Back in 2006, Then Whole Grain Bread With No Beets: