I don't think... Then you shouldn't ask!

Why? The question I asked myself - if there are so many choices for whole grain breads already out there, then WHY in world spend time and effort to make your own? Well, so I know EXACTLY what I am eating. Short answer, long story, multiple reasons. As far as commercial bread goes, check out the list of ingredients and their uses/effects: http://blog.fooducate.com/2010/11/04/the-top-20-ingredients-used-in-bread-miniseries-part-3/ ( Azodicarbonamide  ,   Calcium propionate etc) - most of these are in the Nature's Own Whole Wheat bread that we eat everyday. http://www.kingarthurflour.com/recipes/100-whole-wheat-nut-and-seed-bread-recipe http://www.tammysrecipes.com/node/2814

Naan Khatai Inspiration: http://www.monsoonspice.com/2011/09/saffron-nan-khatai-eggless-saffron.html 1 cup ww 1/2 cup pumpkin seeds 1/4-1/2 cup walnuts 3/8 cup (1/4 + 1/8) sugar (brown) (can be reduced some) 6 tbsp butter (reduce to 4 tbsp) 6 pods cardmom powdered (can be reduced to 3-4) nutmeg 1/8 tsp baking soda pinch salt Saffron dissolved in 1 tbsp warm milk 2-3 tbsp milk (may need more if less butter) Soften butter and brown sugar. Beat with Saffron milk until well integrated. Get the dry mix ready: ww flour, pumpkin seeds, walnuts, cardmom, nutmeg, baking soda, salt. Mix well will hand. Then start adding to butter/sugar to form soft dough. If dough is crumbly, add milk 1tbsp at a time until dough forms. Make into balls and place on aluminum lined tray - no need to grease. Leave some space. Cookies double in size. Pre-heat over to 400 and bake for 13-15 min (I baked around 18 min and the color was dark brown/black. started to burn) Take out gently and cool on a

Inspired by http://pickyeaterblog.com/healthy-falafel-recipe/