Multigrain bread from Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home (page 137) by Ken Forkish

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 whole-grain spelt flour for whole wheat flour.

  • eliza on October 14, 2022

    My second bread from this book and another good one. The soaked grains can be varied according to the head note so I used buckwheat, quinoa, and rolled oats. I found the buckwheat a little bit hard even after overnight soak so may use a different grain next time. I also reduced salt this time (2 tsp instead of 2 3/4) and this was the right amount for me. Dough was quite slack but workable, (I added the optional levain), final shaping worked well. I reduced my oven temp slightly (heated to 450 reduced to 400) and loaf was done in 55 minutes.

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