Multigrain Bread Extraordinaire

Page 187

| Course Type: Breads

(2 reviews)

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Recipe Reviews

I had the same experience as the other reviewer -- I had to add over a cup of extra flour to the dough.

I used buttermilk, coarse polenta, brown rice and rolled oats for the various components. Overall -- this is the best multigrain bread I've been able to make at home.

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This is fantastic bread. Peter Reinhardt says this makes excellent toast and is one of his favourites. I would heartily agree. I think it's possibly the best toast bread I've ever had. Very highly recommended.

I use buttermilk, brown rice and whole grain cornmeal for the soaker as well as bran and rolled oats.

The only issue with the recipe is that consistently I have to add at least another cup of flour when kneading this, as it's a quite sticky dough. Sometimes even more than a cup, so have some handy. I also add 10-20% whole wheat flour with good results. I've found that over 20% starts to interfere with the crumb and the chewiness of the bread.

(edited 4th February 2009) (0) comment (2) useful  

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