Saturday, July 30, 2011

Today's Dough: Multigrain Extraordinaire

Another bread from Peter Reinhart - this one from his book The Bread Baker's Apprentice.  The multi-grain part comes from the brown rice, quinoa, oats and wheat bran that speckle the dough and the extraordinaire is because it makes an extraordinarily delicious grilled (soy) cheese sandwich.  Could be my favorite bread to make - a very easy, soft dough with which to work, lots of good texture from the grains; it bakes up big and airy and it's delicious plain or dressed up. 

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