A recipe from The Bread Baker's Apprentice. This one has quinoa, oatmeal, wheat bran, cooked rice, brown sugar, honey and milk in it. It's soft, interesting and delicious!
Ah, that's a great recipe. I've adapted it somewhat but it's in my regular rotation!
It's surprising light, isn't it? I'm not a huge dense wheat-y bread fan, but this is one of my favorites.
Long time no see! Struan is one of our favorites too. I make that and Anadama regularly for my husband's sandwiches for lunch. Good to see you back.
Thanks, Paddy. I've been busy with many other ventures, but have still been working on getting my sourdough right. This weekend's loaves were the best yet. I'd post some pictures, but they're both gone already!