Multigrain Bread Extraordinaire

Page 187

| Course Type: Breads

(2 reviews)

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Recipe Review

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.

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