Multigrain Bread Extraordinaire


Tangerine’s Kitchen is hosting this month’s Bread Baking Day, and the theme is Multigrain Breads. It’s been so long since I’ve participated in & BBD – Nearly a year! Here I am again, with a most delicious Multigrain loaf, appropriately called Multigrain Bread Extraordinaire, from Peter Reinhart’s The Bread Baker’s Apprentice.

This is the bread that almost wasn’t : A lovely, lazy Saturday afternoon and a beautifully shaped boule was proofing in the kitchen, when I heard my daughter crying in her bedroom. A nightmare had woken her up mid-nap so I calmed her down and I snuggled her…and fell asleep! When we woke up 2.5 hours later I found my boule looking more like a multigrain crêpe than anything else!

Multigrain Bread Extraordinaire (Vegan)

Determined not to give up I formed a loaf and put it in a bread pan, hoping for the best… and let me tell you, it was indeed the best! The best bread I’ve made to date! I find myself saying that more and more frequently…I might be getting the hang of this bread baking thing, or The Bread Baker’s Apprentice is just brilliant. Or both.

Multigrain Bread Extraordinaire (Vegan)

I used amaranth, oats, millet, wheat germ and brown rice, and I also subbed 1 cup Whole Wheat flour for bread flour. The crunchy, slightly-sweet crust and the moist, dense crumb made this an excellent bread for morning toast or sandwiches.

As always, thanks to Zorra for keeping the breads baking around the world! And be sure to check out Susan’s weekly Yeast Spotting for more beautiful baked goodness!

25 thoughts on “Multigrain Bread Extraordinaire

  1. Pingback: YeastSpotting May 29, 2009 | Wild Yeast

  2. i totally forgot about yeast spotting – i must remember to check it out! how awesome on your saving the boule, Shelly! that is so freak’n awesome – and even more awesome that it was your best bread yet! superw00t! i think you’re getting to be a bread make’n extraordinaire!

  3. Ton pain est superbe, Shelly! Incroyable qu’il soit revenu de l’état de crêpe à celui de chef-d’oeuvre ! C’est ce qu’on m’a dit au SFBI, ne jamais désespérer car parfois nos “erreurs” sont nos plus belles réussites. Mais il faut que j’aille voir la recette de Reinhart dans Apprentice pour voir si elle est différente de celle que je connais dans Crust & Crumb et que j’aime bien. Tu m’enverrais ton email? Je voudrais répondre à ton message sur About dans Farine.

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