Five-Grain Country Bread

2013-06-17

Five Grain Country Bread
Five-Grain Country Bread
 
Recipe from Baking Bread: Old and New Traditions by Beth Hensperger

Notes: While it had all the makings of a wonderful bread (sponge made with rye, whole-grain soaker, high hydration), this bread just didn't turn out for me. Note how flat and pale it is. The dough was really hard to work with, and never formed a ball. I was hesitant to add too much flour, for fear that it would get too dry. But a runny dough can't be shaped, so it ended up being a thick pancake. However, we made the best of it, slicing it into fingers, and freezing it. For breakfast, we toast individual pieces, and spread it with PB or jam.