This week’s bread: multigrain!
When I posted the recipe for whole wheat bread, I mentioned that you can dress it up, or dress it down. You can also turn it into a completely different kind of bread…and suddenly it’s not just whole wheat any more.
This one’s multi-grain. (Don’t worry…those dark brown spots are a couple of stowaway raisins that got into the recipe!)
Instead of the six cups of whole wheat flour, for this batch I used two of whole wheat, two of rolled oats, and two of cornmeal. I also tossed in half a cup of flax seeds that needed to get used up. The recipe takes the same amount of white flour as in the original recipe, and all the other instructions are exactly the same.
