Multigrain bread from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 303) by Rose Levy Beranbaum

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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Can substitute barley malt syrup for non-diastatic malt.

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

  • Eat Your Books

    Can substitute barley malt syrup for non-diastatic malt.

  • anya_sf on January 27, 2022

    Baked again using Bob's Red Mill 10-grain cereal mix, 200 g KA bread flour/100 g KA whole wheat flour, 4 tsp vital wheat gluten. Made the biga 3 days ahead. The dough was more difficult to knead, but the bread still turned out fantastic as before.

  • anya_sf on January 21, 2019

    I used Gold Medal bread flour and added the recommended vital wheat gluten. Made my own grain and seed mixture (cleaned out the freezer). I made the biga one day ahead and used malt syrup in the dough. The bread turned out perfectly. I've never had such a high-rising loaf - wow. This bread slices neatly and is moist with a pleasant chew. I included buckwheat in the grain mix and could taste it in the bread; not sure if I'll do that again as the flavor was a bit strong.

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