Announcing Bread Baking Day 20: Multigrain Breads

The first ever cooking or rather baking that I did was to help my mother bake bread. I helped her knead and I did just that apart from helping her slice them. She has taught me many a things about baking bread and  how it has to be done to attain the best results. Her best breads are her multigrain breads, her cereal breads to be precise. And yes, multigrain bread is the theme for Bread Baking Day (BBD#20) for the month of May. BBD,  a monthly event founded by Zorra is an event for passionate and to-be bread bakers. This event is hosted right here this month with the theme Multigrain Breads

Multigrain Bread is made with more than one type of grain, sometimes even 12 different types of grains. Spelt, rye, barley, corn, oats, millet, amaranth  are some of the most commonly used grains in bread. When used in the best proportion to wheat these grains lend the bread a wonderful texture.

Peter Reinhart's book Crust and Crumb has a few but very useful tips when working with multigrains. According to him;

• When using rice or wild rice, it is best to cook the grain because they do not soften in the dough. The same applies for steel-cut oats, millet and other full-sized grains.
• Finely milled grains like cornmeal tend to disappear in the dough. So use coarsely ground grains such as polenta, grits or rye  meal. These do not need cooking, they tend to absorb moisture from the dough.
• Rolled grains like oats will disappear in the dough when baked. Better if used uncooked.Cooked oatmeal results in a dense and heavier bread.

What you need to do is to bake  bread using more than one type of grain. The more the number of grains in a bread, the more we'll all get to learn about it. Size and shape do not matter here. Interesting shapes add to the experience too. 

Do a post on your bread starting today until June 1. If you have a non-English blog, do send me a translation of your post and I will include it in the roundup. If you are a non-blogger, do mail me with the necessary details and your entries will be included.

Once you are done with the post, do send me an email at tangerineskitchen(at)gmail(dot)com with the following details:

1. Subject line should read BBD#20
2. Your Name
3. Your location
4. The name of the bread and the post url
5. The name of your blog and the url
6. A picture of the bread 250px wide

Do use the logo if you wish to and let the entries come in as soon as possible. Happy Baking!

The roundup of BBD#19: Spring Country Breads at Cindystar.