Multigrain Bread

Now it’s time for my second go at this bread making thing..

I’m going to attempt this one. It isn’t a sourdough bread but it does use my natural starter!

This recipe has all sorts of good stuff added to the bread! I added flax seeds, wheat berries & sunflower seeds.  I didn’t use oat groats because I don’t have them.

I also varied the recipe by not letting it sit for the 2 hours but rather 1 after shaping the batards.. that’s too much time after work!

Anyone want some bread?!  I guess I don’t pay attention to the recipe quantity, meaning I have 4 loaves of bread! Oops!

The hard part in bread making is patience & time.. to me, that’s pretty tough.  You have to have a lot of time & be willing to wait.  If you can get over that part, there’s nothing to it!

Hmm.. what’s next..

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5 Responses to Multigrain Bread

  1. Vivian says:

    what kind of bread maker do you have? also i see on your Thialand return home trip you were looking forward to good bread, it that something you make or you buy? I love reading about all your different foods you eat and make. Thanks

    • Tammy says:

      I actually don’t have a breadmaker anymore unfortunately. It broke. It was a cheap-o one probably from the thrift stores. Bread in thailand was perfectly square, very white sandwich bread. That’s all I saw. I typically buy bread & it varies from where I get it. I love Ezekiel brand for Cinnamon Raisin bread.. and will switch up sandwich bread from wheat to sourdough to sandwich thins at times!

  2. frank says:

    that bread looks familiar! well, except the one i had was often hiding under some butter. :/

    one trick to cut down the rising time is to put the dough into a warm oven. warm = setting it to 200, then letting the oven cool down a bit. this is especially useful for that first rise when it’s cool inside.

  3. Mark G says:

    Dang that looks like good bread!

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