Add oat groats in an equal amount to the subtotal of the other
                         grains so the mixture will be 1/2 oat groats.

                        One Serving
    1/4 cup mixed grains                soak together in jar;
    3/4 cup water                         store in refrigerator
    1/4 tsp. salt                              for 24 hours

    Measure 1/4 cup of the grain mixture into a large sieve and rinse under cold water to remove any dust
Pour the rinsed grains into a jar and add 3/4 cup cold water. Let soak in the refrigerator until the next evening. The soaking process softens the grains and neutralizes the pyruvic acid.
    The next evening, pour the soaked mixture into a pan and bring to a boil for one minute only.
Pre-heat a one-cup, wide-mouth thermos, pour the grains into it, cover, and let stand overnight. In the morning, your breakfast is ready!
    To obtain the consistancy you want it may be necessary to vary the amount of water.

                      Grains                Water                Thermos size
    1 serving        1/4 cup                    3/4 cup                    1 cup
    2 servings      1/2 cup                    1 1/2 cups                 1 pint
    3 servings      3/4 cup                    2 1/4 cups                1 quart

    For the hard worker, double or triple the amount of breakfast grains and add two bananas and extra seeds. Include up to six almonds, if desired.

    Alternate method: The multi-grain breakfast can also be prepared by bringing to a boil one cup (4 servings) of the grain mixture with two to three cups water in a covered pan (not aluminum). Turn off heat and let set overnight. The next morning, to serve hot, stir over low heat. (Linda and I like this method). We also mix in different fruits and or berries, yumm.

Keep reading to find interesting information about each grain in the cereal.

The whole-grain Breakfast furnishes energy for the entire day. It provides greater satisfaction, you will feel less hunger between meals, and you will be satisfied with a smaller lunch and dinner. It is the best breakfast we have found for weight reduction, and it offers a new life to hypoglycemics. It contains the following grains and seeds.

WHEAT is said to be beneficial to the liver, it helps build muscles, and increases endurance. Wheat is used as a staple food by about one-third of the people of the world. However, wheat causes allergic reactions to a high percentage of the population, ranging from mild skin irritations, to hives, and even severe back pain. Those who crave wheat bread may be allergic to wheat. If you are allergic to wheat, do not use it in the breakfast recipe.

RYE,of all the grains, has the highest percentage of the amino acid, lysine. It has a strong flavor that adds zest to our breakfast grain mixture. Being low in gluten, when used in baking it produces a very heavy loaf. The so-called rye bread sold in most markets is made up almost entirely of white flour, gluten, and coloring, with just a little rye. The flavoring comes mostly from caraway seeds, mixed or sprinkled on top.

TRITICALE is a high-protein hybrid of rye and wheat. The purpose of the cross is to produce a grain high in both lysine and gluten. Gluten helps to impart lightness and better texture to bread loaves.

BARLEY is very easy to digest, is valuable as a liver stimulant, and cleanses the lymph glands. Pearled barley has some of the vitamins and minerals removed, but hulled barley retains most of them and is a little chewier. The hulled barley is excellent for our breakfast grain mixture.

RICE is the staple grain for more than one-half of the world’s population. There are three types of rice: short, medium, and long grain. There are many varieties of each type, and they are all available as whole-grain brown rice. Brown rice has a pleasant, nutty flavor, slightly sweet to the taste, and it contains more B vitamins than any other grain. For this reason, brown rice of any variety is the only rice that should be used.

White rice has had all the natural bran and coatings, which contain the B vitamins, removed; therefore, the unprotected inner grain is exposed to molds, bacteria, and insects. To prevent spoilage some millers coat the white rice with talc and glucose (sugar). Talc is related to asbestos and sometimes contains asbestos fibers. To try to wash the talc away, as recommended on the package, is useless according to Dr. John McDougall, author of The McDougal Plan; even after nine thorough washings some of the talc still remains.

BUCKWHEAT is usually roasted and sold as kasha. Buckwheat is rich in vitamin E and contains all eight of the essential amino acids, so it can be used as a single source of protein. Buckwheat is a good blood builder and eliminates acidic toxins; it is slightly alkaline.

MILLET is one of the oldest grains known. Except for buckwheat, it is the only alkaline grain, and for this reason, it is helpful for those who suffer from acidosis. Millet is especially good for the spleen and stomach.

SESAME, the oldest known seed used for food, is high in phosphorus, B vitamins, and iron. It contains 34 percent protein and 40 to 60 percent fat. The most staple of all the vegetable oils, it resists oxidation and rancidity.

FLAXSEED is high in unsaturated oils, which are essential to good health. It aids in the relief of constipation. Flaxseed should be used whole because, when cracked or ground, the unsaturated oil in the seeds quickly becomes rancid. Flaxseed gives a creamy texture to the grain when it is soaked. If you prefer, add the unsoaked flaxseed to the breakfast grains just before eating.

LENTILS, disc-shaped legumes resembling split peas, come in shades of brown, green, and red and are similar in food value to the pea or bean. Unlike beans, lentils cook in 30 to 40 minutes.

OATS have the highest percentage of oil among the common grains; they also contain an anti-oxidant which delays rancidity. Oat flour can be used as an extender of wheat flour in baking. When allergic to wheat, oats and oat flour can be substituted. Oats are easily assimilated. Oat groats are the whole grain with only the outer hulls removed. Rolled oats are not satisfactory as they seem to upset the sugar balance. One week after a nut or grain is cracked, rolled, or ground, the oils become rancid, causing a decidedly unpleasant change in flavor. This happens because the oils are no longer protected by the natural hull or bran. This rancidity also promotes the formation of free radicals which can cause cancer.