Search inside this book

No other editions

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Multigrain Bread Extraordinaire

Page 187

| Course Type: Breads

(2 reviews)


Recipe Reviews

31st January 2011


I had the same experience as the other reviewer -- I had to add over a cup of extra flour to the dough.

I used buttermilk, coarse polenta, brown rice and rolled oats for the various components. Overall -- this is the best multigrain bread I've been able to make at home.

(0) comment (0) useful  

1st February 2009

andrew from Vancouver Island, BC

This is fantastic bread. Peter Reinhardt says this makes excellent toast and is one of his favourites. I would heartily agree. I think it's possibly the best toast bread I've ever had. Very highly recommended.

I use buttermilk, brown rice and whole grain cornmeal for the soaker as well as bran and rolled oats.

The only issue with the recipe is that consistently I have to add at least another cup of flour when kneading this, as it's a quite sticky dough. Sometimes even more than a cup, so have some handy. I also add 10-20% whole wheat flour with good results. I've found that over 20% starts to interfere with the crumb and the chewiness of the bread.

(edited 4th February 2009) (0) comment (2) useful  

Login or register to add your own review of this recipe.