Multigrain No. 2

Instead of toasting English muffins, we toasted our multigrain bread, made with seeds, corn, rolled oats, oat groats, oat bran, buckwheat, rye and wheat flours to make Eggs Fauxrentine (ouuchh! sorry about that!)

I made the following for Bread Baking Day (BBD) #09: Bread With Oats

In the past couple of weeks we were having problems with fuses blowing on our oven; it's fixed now and ever since the oven has been working beautifully. BUT. I think the oven is now hotter than it was. I know that I used to be able to be quite casual about checking the bread after the bell rang 30 minutes after putting it in the oven. I used to take it out at 35 minutes and it would still not be quite ready. Or perhaps it's the honey content in the dough that makes the crust get so dark. Perhaps I should bake this bread at 375F instead of 400F. As a result, this bread does look awfully dark. But inside, it is as wonderful as ever.

• recipe for multigrain bread made with seeds, cornmeal, oatmeal, buckwheat, rye and wheat flours

Hi: As I mentioned in a post last week, it was that trip to Switzerland with my family that sent me over the edge...I am now baking several days a week.

My middle child (it figures!) is a culinary snob and would like me to replicate some of the breads we had in Switzerland.  Attempts to pass off Leader's "Silesian Light Rye" as something from Basel have only been marginally successful (altho it was a delicious loaf, nonetheless).

  I have a lovely, cholesterol-laden recipe for Zopf, the Swiss braid, but am looking to increase my repertoire. Does anyone have any recipes they can share?

Paula

PS: I have already told this child that he needs a career that provides an expense account. 

Polish Cottage Rye

Polish Cottage Rye - Crumb

Multigrain Sourdough

Multigrain Sourdough - Crumb

Both of these are breads I've baked several times before and enjoy a lot. This weekend, I ran out of King Arthur bread flour and substituted Golden Buffalo flour in both breads. We had some of the Multigrain Sourdough for breakfast. As I came out for breakfast, my wife, who was just finishing hers, greeted me with, "That's amazing bread." 

David

In seeking a tasty and healthy bread for my 6 year old son's lunch box I've been looking to create a sandwich loaf that is in large part whole wheat flour and other grains, yet has a somewhat soft crust (you know children: they don't appreciate the best part of good bread), and fine and soft texture. It should hold up well for PB&J as well as cheese, turkey etc.

Multigrain Oatmeal Sandwich Bread 

Hello again bakers,
This is the next video in the series - the longest yet, and most specific. A few people asked me specific questions about roll shaping, so this video is for them. It's easier to show you than to explain it in writing. I also show a little bit of home oven technique for baking on two racks. There's no commentary, so enjoy the music. And in case you're wondering who it is, (Trishinomaha) it's "Somewhere Over the Rainbow" by Bruddah Iz. Enjoy.

-Mark

Norm, there's a Dutchess in there just to make you homesick for the bakery.

Here are some multigrain buns from Bob's Red Mill Baking Book. They are easy and fast to make and very tasty. We try to use them anytime we have burgers, pulled pork(as shown) or any other sandwiches that are served on buns. (I know a fatty hamburger served on a multigrain bun may be counterintuitive, but every little bit helps doesn't it?) The only changes that I made are that I cut the recipe in half and I didn't have any millet flour, so I adjusted with bread flour. I also brushed them with water before they went into the oven and sprinkled with rolled oats.

Today I tried my third or fourth recipe from the new Leader book (Local Breads...): The Pan au levain, multigrain variation.

I'm continuing to be impressed by this book. Every dough I've made has been spot on for hydration, I've basically thrown all the ingredients in and the dough has turned out perfect. I admit I've kept my starter on the wet side and haven't bothered to convert it to the firmer version he uses, but besides that I'm sticking to the formulas quite closely.