El Molino Sunflower Bread: Oatmeal Sunflower Gluten Bread, from the 1953 El Molino Best, of El Molino Mills, Alhambra, California.; bread; whole wheat; fifties; 1950s; oatmeal; cranberries; recipe; sunflower seeds; El Molino Mills

As you may have guessed from the number of recipes that have appeared in this series, I like bread. White bread, brown bread, high-rising bread and dense, chewy bread, bread with nothing but air pockets and bread with bits of nuts and berries. I love them all.

This, as you can see from the photo, is a nice mid-rising bread with a wonderful whole-grain texture; the sunflower seeds add a nice touch of nuttiness, and the cranberries just that bit of acid that makes almost everything better.

The original recipe called for raisins, which I’m sure is good, too, but not nearly as good as cranberries.

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The way to a man’s heart may be through his stomach, but don’t forget that the quickest way to his stomach is pie. — Imperial Sugar Company (Romantic Recipes of the Old South and the Great Southwest)