Multigrain bread topped with poppy seeds! Multigrain flour includes: millet, khorasan wheat, sorghum, buckwheat, brown and red rice, tricolor quinoa, and green and red lentils (home-milled using #wondermill). Followed the recipe in Peter Reinhart's Whole Grain Breads book for Multigrain Struan, using molasses for the sweetener, replacing oil with tahini, and using homemade (1:2 cashews:water) cashew milk.