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 September 19, 2025

    Latest version included quinoa (Flourist), rolled oats and Arva 8 grain cereal with optional levain. Milled my own red fife for the whole grain component. Baked 30 min at 425, then about 22 min at 400. Delicious; possibly my favourite one yet. Another version: barley flakes, oats, Arva 8 grain. Very wet dough.

  • eliza on December 11, 2024

    I’ve now made this bread multiple times with good results. Used just quinoa and oats as the grain this time, and used emmer (Arva flour mill) and sifted red fife (Flourist) as the whole grain flour. I upped the red fife by about 10g to account for the sifting. Baked 425 30 min, turn, 400 20 min, then 5-10 m out of the pan. Watch carefully as the author says at end of baking for darkness. Really good instructions here and a lovely bread. Edit: used the parchment paper tip from reviewer rhb for the top and that worked great. I saved the parchment to use again.

  • 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 (or mill a cracked buckwheat). 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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