Cook the Book Fridays – Multigrain Bread

Multigrain Bread

I can’t believe that it’s been more than a month since I shared a meal with my Cook the Book Fridays friends. I’ve missed checking in on everyone’s blog and telling everyone else about another one of My Paris Kitchen‘s terrific recipes.

This week, I couldn’t miss out. Baking bread is one of my favourite meditative occupations and it’s one I don’t do often enough. This recipe might help me with that – here’s a bulleted list to prove it:

  • The only preparation needed is a starter that’s mixed the night before and left to bubble away in a warmish place (which is easier now that the weather is finally warming up).
  • It’s kneaded in the stand mixer, but the dough isn’t taxing on my KitchenAid’s motor.
  • It uses items I regularly stock, like bread flour and a variety of seeds, requiring only one addition to my pantry – a $3.00 bag of whole wheat pastry flour.
  • It’s a great excuse to break out my Dutch oven, which gives it a perfectly chewy, crisp crust.
  • The crumb is tender and almost uniform, making this a candidate for all-time favourite sandwich bread.
  • It’s much more flavourful than any grocery store multigrain and it’s not that far removed from a good bakery loaf.
  • It’s easily adaptable to whatever add-ins your pantry can provide.

If that hasn’t convinced you to try this bread, perhaps the recipe itself might. You can find it over on Fine Cooking. It’s a perfect weekend bread. You only have to attend to it for a few minutes at a time, over the course of a morning or afternoon, while you get on with chores, cooking, or crosswords. (Or the much more exciting things you may be getting up to on Saturday – I choose comfort and alliteration, for this weekend at least.)

Multigrain Bread, from starter to finish.

I didn’t have any issues making the bread, save for needing to bake it about ten minutes longer than the recipe called for. Some of the other cooks in our group needed to adjust the temperature, timing, or hydration a little for their loaves. I took Betsy‘s advice and added the seeds partway through the initial knead, wrapping a kitchen towel around my stand mixer to avoid flying flax seeds.

Multigrain Bread, full of seeds

The only other problem I had was patience. I cut into it before it was cool, slightly munching the edge of the cut loaf, as you can see in the photo above. The good news is that when it was truly cool, it cut like a dream. And I don’t regret my impatience, because there are few pleasures like warm, fresh bread slathered with butter. It’s certainly worth one minorly crumpled crust.

You can read through everyone’s posts here. And consider joining this community of wonderful cooks and lovely people, as we work our way through David Lebovitz‘ My Paris Kitchen.


12 thoughts on “Cook the Book Fridays – Multigrain Bread

  1. What do Flying Flax Seeds look like? Welcome back, Teresa. For being gone a month, you’ve returned with a great and informative post. I’ve read everyone else’s and your bullet points and your graph about other CtBF’s bakers are a perfect summary of what everyone else says about David’s bread. Your a nice daughter to share 1/2 a loaf with your Mom. A Mother’s Day bonus gift.

    1. I hope never to know what flying flax seeds look like! Thanks so much, Mary – I learned a lot from everyone’s posts this week, too. I think consumables and experiences make the best gifts for my parents, these days. They were VERY happy with the bread!

  2. This is a perfectly fermented and risen loaf of bread. I’d prefer this over breads from the everyday bakery. The crust looks absolutely amazing. I certainly couldn’t wait to cut a slice and eat it while it’s warm. Your mom must be very happy with it.

    1. Thanks so much, Shirley! My parents were thrilled. They called to tell me that they ate slices with jam as soon as my Mom arrived home.

  3. I know you mentioned elsewhere that you forgot to score the top, but I love the smooth domed top. Nice look. And I’m glad my idea about adding the seeds sooner works. I love the kitchen towel containment. I learned that from Dorie. Flying flax seeds would be a pain to clean up. Bread is fun!

    1. Yes, bread is a lot of fun and I especially love the way that it feels when the house is full of the aroma of freshly baked bread – so homey!

  4. Wokey, I shall remember to put the shield cover on the mixer when adding the seeds! A great looking loaf you baked there!

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