Finally had a chance to do one of Peter Reinhart's recipes, from Whole Grain Breads. Did the multi-grain struan, since that's his signature bread. Here's the result, lightly dusted with black sesame seeds. Tastes as good as it looks!
Alan
here's the recipe I followed:
Whole grains:
Barley
I love making bagels ! I been a cook my whole life however I started baking bagels 1 years ago and the guy that trained me was really good and on the third day I was doing it all by myself , my boss said she never seen any one learn so quick !
I'm very happy with this big loaf, of mostly white bread flour with some whole wheat and cornmeal for a flavor boost. The taste was fabulous. :~) I think it's my first white sourdough, and it's definitely the first formula I concocted wholly on my own, as opposed to tinkering with an existing recipe or formula. I didn't weigh the finished loaf, but it was 12 inches across. The unbaked dough was just over 3 pounds.
For World Bread Day '07 my entry is Parker House Rolls, made according to the 1896 
recipe by Fannie M. Farmer
This sweet potato sourdough with pumpkin seeds was my bread for World Bread Day. Something new for me, using sweet potato in the dough. It made the dough very orange and I was afraid the baked bread would look garish, but it was nicely golden. A good October bread.
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I do love bread! It really is the staff of life, don't you think?
As far as I'm concerned, every day is bread day. We invariably have buttered toast each morning for breakfast. Sandwiches are not uncommon for lunch. Bread is often the starch we choose to go with dinner.
Fall is in the air and beautiful blue-violet grapes are in the market and I could not resist the cartons of gorgeous, sweet scented concord grapes. What better to do with them than to bake a grape focaccia.
I gave this about 10 minutes in the Kitchen Aid and very little yeast. I was very pleased with the crumb.
I also made an apple sourdough bread.
