Sunday, March 1, 2009

Multigrain Bread

I'm a big fan of bread made with different grains. The recipe from the Breadbaker's Apprentice for "Multigrain Bread Extraordinaire" uses wheat bran, oatmeal, brown rice, and your choice of a few other grains. For this loaf, I used some coarse cornmeal:

The bread did not look nearly so appetizing when I started mixing. In the bowl below there is flour, brown sugar, honey, milk, water, yeast, salt, rice and a mixture of grains and water that had been soaking overnight:

That mess was quickly mixed and kneaded into a nice, cohesive dough. The dough is in a bowl coated with spray oil to keep it from sticking as it rises:
And after a second rise and coating with sunflower seeds, the dough, ready to go into the oven!

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