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The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

Struan

Page 43

| Course Type: Breads

(1 review)

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Recipe Reviews

2nd May 2020

jenncc

This is wonderful! Tender crumb, excellent flavor and very versatile loaf. Not sure how it compares to Reinhardt's recipe but will certainly make it soon to compare. I used malted wheat flakes, coarse grits/polenta and wheat bran for the soaker. I did not have brown rice so I used a red rice from Lotus Foods. The dough was slightly tacky but easy to work with, and only needed a little over an hour for the initial proof (on not a particularly warm day). I also had to sub black and tan sesame seeds for the poppy. This is great toasted with butter or for sandwiches.

(edited 2nd May 2020) (0) comment (1) useful  

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