A Variation on Hamelman’s Whole Wheat Multi-Grain Levain
This weekend, I departed from my cheese bread experiments to try again a wonderful tasting bread from Hamelman. The Whole Wheat Multi-grain is a sourdough with about 50% whole wheat, a taste of honey and the baker’s choice of other grains and seeds. Some day I want to try it with cracked wheat, but I couldn’t find any.
So, like my last attempt at this bread, I used oats, sunflower seeds and pumpkin seeds. And, as before, the result is a very hardy tasting bread with a nice moist crumb and thick crust.
It made awesome grilled ham and cheese sandwiches.
In the not-bread category, I figured I’d share a photo of one of my favorite foods: turkey wings etoufee. A tangy New Orleans-style braise with fresh corn. It’s really yummy and is always better the second day.