Thursday, May 13, 2010

Multigrain Bread Extraordinaire: Baking Through the Bread Baker's Apprentice

I'm not sure this bread is really as extraordinary as Reinhart thinks it is, but it is still really good. Making this bread was also a good reminder about how you can make a bread sound really healthy even though it is still pretty much made with white flour. This loaf is multigrain, made with whole grains, has bran, but is still essentially white bread with a tan.

1. The recipe calls for rolled oats, but I used a 12 grain cereal mix.
2. The recipe makes one large loaf, so you may want to double the recipe.

1. I replaced the honey with maple syrup.