Leavened multigrain bread from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart
- buttermilk
- polenta
- bread flour
- whole wheat flour
- honey
- rolled oats
- wheat bran
- raisins
- brown rice
- diastatic malt
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EYB Comments
Make starter a day ahead. Refrigerate shaped dough overnight. Experiment with different seed and grain combinations.
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.