Whats the most tasty multi-grain combination?
I have recently been experimenting with multiple grains in bread for the first time. I was making 100% whole wheat but I recalled something better in various multi-grain breads I had bought over the years. Basically there seems to be something boring about pure whole wheat compared to a multi-grain bread. (I am baking using a "pain a la ancienne" variation which I posted about earlier -- see http://www.thefreshloaf.com/node/8881/pain-ancienne-ww-version) So far I tried the following.
- 7/8ths WW, 1/8th polenta added - this was my first bread with something besides whole wheat flour and all we had in the kitchen was polenta. It still had an good rise which compared favorably to the pictures I posted in the above thread. I liked the taste a bit better than the 100% WW loaf as well. I didn't soak or cook the corn in advance, I just added it, but the long rise time softened it well.
- JMonkey loaf -- http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud -- roughly 2/3 WW plus 1/3 which is (2/3 spelt and 1/3 rye flour). This bread had the best taste of the three I made, and again the rise was good. I was impressed with how the spelt did. A small amount of vital wheat gluten was added to make sure I got a good rise; maybe it was not needed.
- 2/3 WW and 1/3 (2/3 rye and 1/3 oat flour). I saw this oat flour in the store and bought it, but after coming back home I could not find any recipes for yeasted breads using it. This bread did not rise nearly as much as the others, although it was still light. The oat flour also made the texture much more soft and creamy. This was not what I was after at all but it was still good on its own terms. The flavor was good, better than 100% WW but a notch below the Jmonkey loaf. I don't think I am going to use the oat flour again unless I am making something where the creaminess is the goal. In something like multi-grain cinnamon rolls I think that soft, creamy taste could be great for example.