I bake bread at least twice a week plus the cookies and quick breads that are the treats around here, but I just haven't had the time to post. That combined with the fact that most of my bread baking is about getting sandwiches made that my kids will eat! Panned loaves didn't seem interesting enough for me to keep track of, but hey, I'm baking like crazy and sometimes I like to look back and see the results of all the work. Too bad I didn't get a shot of the eight loaves of challah last week.
So, I made this last week - It's called Clay's Sourdough Multigrain off the King Arthur site. I rarely follow recipes exactly, this one called for wheat bran and I used wheat germ, also I subbed spelt for one of the flours. I used Bob's Red Mill 8 Grain cereal for the grain mix. It didn't rise a lot, (the recipe said it wouldn't) but it was light and had a wonderful, developed flavor. But- my kids won't touch it- it has "things" in it.
Because most of my bread baking is sandwich bread, I try to find something different, just to make it more interesting for me. I think my kids would eat the same bread every day. This next bake is "Our Favorite Sandwich Bread" also from the KAF site.
Again I changed a few things. My changes: I doubled it, I used rice milk for the milk, I subbed Earth Balance margerine for the butter (and used a bit less) and I made it with half white whole wheat. It needed close to 1/2c more rice milk to get the right consistency.
It rose beautifully and then took off again in the oven. I haven't tasted it, but it smells great and made nice PB&J sandwiches this morning. I think it's a kid pleaser. Straight bread, easy to make too.