September 23, 2009
I’m not a Wonder Bread kind of a girl. I like my bread grainy and seedy and nutty, but not too dense or clunky. Sometimes those heavy breads can make fabulous toast; Ezekiel Bread is a perfect example. But in sandwiches they’re just a little too much, you know?
I usually buy Sprouts’ delicious whole grain bread, but I thought it would be fun to make my own. Months ago, I saw a recipe for a multigrain bread that used Bob’s Red Mill 7 Grain Cereal, and I bought the cereal in anticipation of making the bread. I never got around to making it though…til now! Ta da!
This is the best bread! I absolutely love the way it came out. It’s light enough for sammies, but it’s still a substantial whole grain bread. It’s not too sweet or too bitter as some multigrain breads can be. This is Goldilock’s multigrain bread…it’s just right.
Was it easy to make? Ummm, yeah, I guess, but it took all day to make 2 loaves (without a bread making machine). I actually enjoyed the process, but it was a process so be prepared to tend to it off and on all day.
You can find the recipe on Bob’s Red Mill site. I followed it exactly except for adding 1/2 cup chopped almonds, and using salted roasted sunflower seeds instead of raw ones. I’ll definitely make this again. Do any of you have a favorite multigrain bread recipe I should try? Think about it while I go make some toast and find some butter.