Instructions: Grains, seeds, and cereals do wonders for breads, changing tastes and textures and adding new character to old favorites. Most supermarkets today have a good variety of cereals and grains, and you can always find a wide selection in health food stores. See below for what proportions to use and whether to cook the grain or cereal.

NINE-GRAIN CEREAL: A mixture of cracked rye, barley, rice, oats, corn, millet, flax, soy, and triticale. Use 1/2 cup to every 4 to 5 cups of flour called for. If you prefer softer, less coarse grains, pour an equal amount of boiling water over the cereal, let sit for 10 minutes, stir with a fork, and cool before adding to the recipe.

CORNMEAL: Either white or yellow may be added to bread doughs, creating a slightly gritty texture. Yellow cornmeal adds a pleasant, pale color to an otherwise white dough. Use 1/2 cup uncooked cornmeal for every 5 to 6 cups flour. Stone-ground cornmeal retains the germ, which not only lends flavor but is essential if you are making salt-rising bread.

HOMINY is corn (either white or yellow - the yellow is called "golden hominy") with the hull and germ removed.

BREAD CRUMBS: Crumbs from yesterdays breads, toasted to give additional flavor, were frequently used in Europe to make dark loaves like pumpernickel.

NATURAL-GRAIN BEVERAGE (SOLD AS POSTUM OR PERO): a commercial powder made from bran, wheat, and molasses that will add a deep, rich flavor to breads as well as darken the color. For every 4 to 6 cups of flour, dissolve 4 tbsp of Postum in the warm liquid you use for dissolving the yeast.

CRACKED WHEAT is prepared by cracking or cutting the wheat kernels into fragments. It comes in fine, medium, or coarse grains; the fine and medium are best for bread. For use in bread dough, first pour 1/2 cup boiling water of 1/2 cup cracked wheat and let steep for 10 minutes; then incorporate with 5 to 6 cups flour.

BULGUR WHEAT is prepared in the same manner as cracked wheat, but then it is parboiled and dried. Use as you would cracked wheat.

RYE AND WHEAT FLAKES: Rye and wheat flakes look like rolled oats. They are made from the whole rye or wheat kernel, steamed, and rolled so they are quick-cooking. Use 1 cup rye flakes to every 4 cups flour, to increase both flavor and fiber.

BRAN FLAKES: Bran, the outer coating of the wheat berry, is well known as a good source of dietary fiber. Use 1 cup bran flakes to every 4 cups flour.

OATMEAL OR ROLLED OATS are produced from oats in the same way as rye or wheat flakes. It does not matter whether you use "quick" or

"old-fashioned" (regular) oatmeal in bread recipes calling for it, but dont use "steel-cut" or instant. The proportion of oatmeal to flour should be about 1 to 4. A flour can also be made from oatmeal by grinding the oat kernels; you can do it yourself in a blender by pulverizing oat flakes.

SEEDS: Poppy, caraway, sesame, celery, and sunflower seeds are all fine embellish-ments for breads. Sesame and sunflower seeds have more flavor if they are lightly toasted before using. (To toast seeds, wheat germ, or shredded wheat, spread them out on a baking sheet and toast in a 350 F. oven for about 10 minutes, shaking the pan once or twice during toasting.) A sunflower flour can be made by grinding the seeds.

WHEAT GERM: The germ is the end of the wheat berry from which the berry sprouts when planted. It is high in protein and nutrients. Wheat germ is usually available toasted, but if it isnt treat like sunflower seeds.

SHREDDED WHEAT BISCUITS: Pure wheat breakfast cereal, an old American standby,
adds texture and nutrition to a loaf. Crumble and toast before using, and knead into the dough. Use 1 cup crumbled, toasted cereal for every 4 to 6 cups flour.

OTHER ADDITIONS: There are many other items that can pep up a loaf of bread.

Some you may want to try are raisins and other dried fruits, nuts, dates, grits

(soaked, unless finely ground), fresh and dried herbs, tart marmalades and jams, and grated orange, lemon, and grapefruit rinds.

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