Five-Grain Bread with Pâte Fermentée

Preparation info

  • Dough Yield: About

    29

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Fragrant and Full of Flavor, this multigrain bread is a pleasure to make, a pleasure to look at with all the soaker grains studding the loaf, and a pleasure to eat—a bread that is at once flavorful yet light. As a variation, toast the sunflower seeds rather than soaking them with the other grains, and notice the deep nuttiness that pervades the loaf.

Ingredients

Method