Finally, a bread with some real character! Who could not like the chewy, toothsome, and not to mention the wholesomeness of multigrain bread.
Multigrain bread is bread made with multiple grains such as oats, cracked wheat, buckwheat, barley, millet and flax. Some multigrain bread is also whole grain bread. Yet all multigrain breads are not necessarily whole grain breads as found in this next bread in The Breadbakers Apprentice book. I have played around with many multigrain recipes, but this one is uses both brown sugar and honey, and since it also uses "bread flour", it delivered a slightly lighter, and sweeter loaf. Reinhart suggests toasting the slices because the sugars in the bread then caramelizes into a beautiful golden color. If you have been following along in this challenge and you have your own copy of the book, turn to page 187. Otherwise, you can find a version here.
Beautiful quinoa unraveling
As usual, Reinhart gives a soaker to soften and release enzymes in the "multi" grains used in the bread the night before. I used a combination of quinoa, cornmeal, and wheat bran.
The next morning, I assembled the ingredients together and tried to mix. The dough was stickier than most so I ended up adding more flour to get a cohesive ball, but eventually, it did come together.
After the initial rise the dough was then punched down and formed into a loaf and into a 9" pan.
After about 90 mins, this is what I got. You can see the dough had cracked and split in several places. I am not sure what could have caused that to happen, so if anyone can shed some light, I would really like to know. I just sprayed with water and then topped it with poppy seeds anyway, and baked.
This was a delicious recipe, although, my loaf looked a little "rustic", it still tasted quite delicious. The texture was pleasantly "lighter" than 100%whole wheat multigrain, and I could definitely taste the honey. Mr Reinhart was right, it was divine toasted with butter the next morning. Another for yeastpotting.