I made the bread with a half cup of grapenuts, and I thought it turned out
well. As somebody here mentioned, they did not give the crunch that I
originally hoped they would, so perhaps next loaf I make I will use
sunflower kernels and see how that works.

Incidentally, I do not have a bread machine right now and I CAN knead the
dough by hand, but...bread purists need to avert their eyes for the next
couple of words...I knead the dough in a food processor.

Any way, every once in a while I make myself a sandwich. Nothing fancy,
just some ham, cheese, mustard, or something like that, and of course the
homemade bread and mayonnaise when I make them. Here is the deal, I like to
put some tomato slices on them, but I can't figure out how to keep them.

If I buy a big one, I do not use it fast enough to use it up before it
starts rotting. If I buy something real small, like cherry tomatoes, I have
the same problem because I have never seen them in any thing less than a
1-lb. or so bag. Even Roma tomatoes, which it takes about half of the
tomato for a sandwich, I do not use up before they start rotting (Romas are
the smallest that I have seen that are able to be purchased individually.)

Is there any way to keep tomatoes for more than perhaps a day, perhaps even
up to a week, especially after they have been cut. Refrigerating or not
refrigerating them doesn't seem to make much difference.

Brian Christiansen