The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Toast to Toast - Multigrain Sandwich Bread

hanseata's picture

A Toast to Toast - Multigrain Sandwich Bread

Now and then I need toasted bread. The supermarket varieties are, of course, off limits. A loaf that yields without putting up any resistance to my probing finger is not worthy of a Schwarzwald ham or Fontina topping. I want my toast delicately softening when I spread it with butter - not disintegrating into mash!

One of my favorite breads for toasting is the Multigrain Bread Extraordinaire from Peter Reinhart's "Bread Baker's Apprentice". But it does need some adjustments! As usual the original is much too sweet for my taste - I use either 19 g honey or brown sugar, as the mood strikes me, not the suggested 28 g honey plus 42 g (!) sugar. Also, I found that 6 g instant yeast works just fine, it doesn't need 9 g.

Another curious thing - the original recipe calls for too much liquid: 113 g buttermilk plus 230 g water. Even though I substitute 100 g of the bread flour with whole wheat the dough is still far too wet for this kind of bread. Today I added only 170 g water, the dough was very tacky, soft, but firmed up nicely.

I also changed the technique a bit, including buttermilk and more flour in the soaker, and either pre-fermenting most of the bread flour in a biga, or doing stretches and folds. And, as usual, I bulk retard the dough in the refrigerator overnight.

The result is a very tasty, unsquishy bread that really deserves the goodies I put on top - even when it's untoasted.



LindyD's picture

Very pretty loaf, Karin.

Anything with buttermilk has to be good!

Mebake's picture

Iam with Lindy! Very tasty looking miltigrain toast! YUMMMMM.

Thanks for sharing this, Karin.

arlo's picture

Very nice revamping! I am sure it taste excellent!

MadAboutB8's picture

Sesame crust also does the trick looks so much prettier with it.

I like this Multigrain extraordinaire from BBA as well. It's really lovely toasted. Glad I'm not alone to think that the dough is very wet.

I'm thinking to convert this recipe into sourdough for next weekend bake.


hanseata's picture

I do like baking or making desserts with buttermilk - one of our family's traditional Pommeranian desserts is made of buttermilk and has the fancy name: "Blushing Maiden" (Errötende Jungfrau).

When I first tried making this bread, and the dough was so wet that I had to add lots of flour to make it workable, I was wondering whether I had made a mistake, like weighing a wrong amount or forgetting one of the ingredients (it has happened before!). But a second trial gave the same result, so I think it's really an error in the recipe.

It would be interesting to make a sourdough version of this bread. I haven't tried it, yet, but I used sourdough in several of the WGB recipes. (Bye the way, nice blog you have, Sue!)





trailrunner's picture

I too have to have a good non-squishy bread to hold up under the toppings. Great write up. One of the reasons that most of my bread books sit unused on the shelves is that there are so many errors in the formulas. About the only book I have that has none is Bernard Clayton. Editing has become a thing of the past I am afraid. Have you looked to see if the " errarta" are out for the book ? Some of the authors have followed up with them. c

hanseata's picture

I just googled - I couldn't find any. I have to say, though, that most of Peter Reinhart's recipes are fortunately pretty foolproof, and I wouldn't dismiss a recipe from a good book until I see that I cannot find a way to make them work out.

Did you ever try the "Sesame Walnut Bread" from Bernard Clayton, Trailrunner? That is the only one I have made so far (from his old book, with some modifications).


wally's picture

Another wonderful looking bake!


hanseata's picture

that I don't get a big ego, Larry!

Today it's so dreary and drippy, that I had to bake an applecake to counteract the gloom outside. It's a recipe I never did before, I haven't tried it, yet, but it smells wonderful.


MadAboutB8's picture

I haven't made this loaf for quite sometimes. But I now remember that the dough was really really wet and sticky. So, when I made it again second time, I adjusted my recipe to below. Same as you Karin, I reduced amoont of liquid and honey, i.e. buttermilk, water and honey. As far as I remember, the bread came out as nice as the first time with all the liquid suggested by PR's recipe.

My Adjusted recipe     Peter Reinhart
50.00% 85.05 Polenta 50.00% 85.05 Polenta
12.50% 30 rolled oats 12.50% 21.26 rolled oats
4.17% 15 wheat bran 4.17% 7.09 wheat bran
33.33% 85 room temp water (1/3 cup) 33.33% 56.7 room temp water
100.00% 215.05 85 100.00% 170.1  
55.14% 215.05 Soaker 44.44% 170.1 Soaker
100.00% 390 bread flour 100.00% 382.73 bread flour
10.91% 42.53 brown sugar 11.11% 42.53 brown sugar
2.76% 10.77 salt 2.81% 10.77 salt
2.40% 9.36 instant yeast 2.45% 9.36 instant yeast
7.27% 28.35 cooked brown rice 7.41% 28.35 cooked brown rice
5.13% 20 honey 7.41% 28.35 honey
25.64% 100 buttermilk 29.63% 113.4 buttermilk
38.46% 150 water, room temp 44.44% 170.1 water, room temp
0.00% 0 Barley malt flour      
247.71% 966.06   249.70% 955.69  

Thanks for the complement on the blog:)


highmtnpam's picture

Breads, cakes, muffins, etc that are made with buttermilk do very, very well at high altitude.  I am sure someone can explain why this is so. I often include some buttermilk or sourdough in certain breads.  It doesn't change the taste, but it makes a better crumb and a dough that doesn't rise to fast, giving the bread time to develop more flavor.