Pepita multigrain from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 153) by Jessamyn Waldman Rodriguez

  • rye flour
  • sesame seeds
  • cornmeal
  • bread flour
  • whole wheat flour
  • millet
  • rolled oats
  • active dry yeast
  • cracked wheat
  • sunflower seeds
  • flaxseeds
  • pepitas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 01, 2018

    Substituted malted wheat flakes for the cracked wheat in the soaker. The dough was rather wet and sticky. I'm not sure if I should have added more flour, but I didn't. The loaves baked up nicely, although the crumb was more open than I expected. The bread was fairly moist and was good for sandwiches or toast. I enjoyed the large quantity of seeds, but my son prefers a "smoother" texture.

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