Transitional Multigrain Sandwich Bread

2013-11-03

Transitional Multigrain Sandwich Bread
 
Transitional Multigrain Sandwich Bread from Whole Grain Breads by Peter Reinhart

Notes: I made a similar bread from this book previously, and wanted something to eat as breakfast toast. This is a loaf that was a favourite at our house and one I'd make again!

I was able to make it one day as follows: 08:00 make soaker using milk, cornmeal, large-flake rolled oats, cooked brown rice, ground flaxseeds, and wheat germ (instead of wheat bran); 13:00 make biga; 20:00 bake. The proofed bread rose quite nicely in the oven and formed a beautiful loaf shape, despite all the heavy whole grains. The texture is light, not dense at all. A winner.