Multigrain Bread

We’ve all seen our share of multigrain breads in recent years. You know the kind I mean: loaves that are on the dark side—but not bien cuit—and studded with all kinds of seeds and nuts. It looks like the dough was rolled in a bowl of muesli. That may sound a little judgmental, and you may wonder whether it means I’m against multigrain bread. I am not. In fact, I’m all in favor of using cracked oats and rye and fermenting them; this way you get the crunch and bite of whole grains, wit