Looking for a heavy, hearty multigrain recipe
So when I go backpacking I'll often bring a really dense multigrain loaf because I find it tends to stay moist longer, but I've always bought it in the past. I'd love to be able to make my own or experiment with it. I've mostly been baked french loaves (batards, pain rustique, etc..) and haven't delved into whole grains too much. My refernence point for any of you that might be local is Niedelov's Bakery in Chatanooga TN--their Multigrain has been my staple.
Any suggestions would be great!