Whole-Wheat Multigrain

Preparation info

  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

Soaked Grains Bring an Added Wheat Flavor to this bread, and the honey contributes a mild sweet note. Bulk fermentation is only 1 to 2 hours because of the inclusion of baker’s yeast, so the bread is suffused with wheat flavor but has little acidity. It is possible to buy grain blends from any number of ingredient suppliers, or you can make your own. Among the various grains and seeds suitable for the soaker are oats, millet, coarse cornmeal, cracked wheat or rye, flaxseeds, barley, sunflow