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


Page 43

| Course Type: Breads

(1 review)


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2nd May 2020


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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