Lots of recipes for multigrain breads simply call for adding a 5-, 7-, or 9-grain breakfast cereal to some fairly simple bread dough. This recipe goes one step further by including flavorful grains and seeds that bake into a loaf with excellent texture. The best place to shop for these ingredients is a health-food store or a supermarket that has a “bulk” foods department. Please don’t be afraid to ask for a taste of the items you purchase, especially the seeds, since they can become rancid very quickly when stored at room temperature.
Excellent at breakfast or brunch, this bread is also very good toasted. I also like it combined with ham, cheese, or a combination as a sandwich.
Keep the loaves loosely covered at room temperature on the day they are baked. Wrap in plastic and freeze for longer storage. Defrost the loaves and reheat them at 375°F (190°) for 7 to 8 minutes, and cool before serving.
You have the most leeway with the seeds. You may increase or decrease the quantity of any of them as long as you have
© 2008 Nick Malgieri. All rights reserved.