>>As we've now got onto bread (with seeds in it) I was wondering if you guys ever see "granary bread". It's like wholemeal (which I don't like), only darker brown, with lots of seeds and bones in it, quite sweet and, let's just say, helps keep you regular. It's perfect with tuna-mayo or salmon (smoked, fresh or tinned), and indeed any fish.
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>Granarium was the grain silo in Roman times - that much I remember from one of the Civilization type games which daughter played.

Why are you telling me this when "granary" is the modern place where grain is stored anyway?

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>The US equivalent would be the whole grain bread or one of them 7-grain, 9-grain or even 12-grain breads. None fit your description, though, because they still have to fit American standards. I.e. they have to hold a lot of water, must not resist the teeth in any way (American teeth are the most expensive on Earth, and a single lawsuit if one broke a tooth on a slice of bread could bankrupt the bakery :), must not have any crust worth its name, and a slice held between two fingers at one edge must hang at no less than 45^o angle; a slice which would stay horizontal is disqualified. Anyone who can spread butter straight from the fridge over a slice of American bread straight from the bag (no toasting) may please send the video to me, though sending it to any popular TV show may be more lucrative.

SO that's why everyone always has "pastrami on rye" in EVERY US file/TV show where someone goes to get sandwiches?

We actually have several bakeries near us, and all the supermarkets operate their own. I used to always buy such "real" bread, but found that I ate so little I wasted half a loaf every week (out of 1). Now with kids we go through more but find the sliced loaves better sense. We have the "Mighty-White" type, with several grain, and not too bleached ("Best of Both"), etc., etc. - a bewildering choice, inc. your ciabbati, olive bread, baguettes, etc.