Multigrain Extraordinaire

Yeast has turned a friend from a foe and I enjoy watching its magic. Most times, yeast has failed me. I had to keep my fingers crossed while making this multi grain bread. This recipe is from Peter Reinhart's Bread Baking Apprentice, a long  forgotten book in my shelf. The thenmultigrain for BBD led to the use of the book. I had shelved this book owing to the lengthy process but seeing the results, this book will be put to more use. 

This specific recipe for multigrain extraordinaire is a two-day process. The first day is for the soaker. I used polenta, oatmeal and wheat bran for the soaker. This is the first time I worked with a soaker and had no clue as to what it would be after the required soaking time.

For the dough, I used cooked red rice for the required cooked bown rice.  The first rise (as in the picture below) was rapid and in a lesser time than the said 90 minutes.

This recipe yields one 2 pound loaf or 6 to 12 rolls. I shaped them into a so-called flower shape, a loaf and two rolls. I had sesame seeds and replaced them for the required poppy seeds. The surface was brushed with water and the seeds sprinkled over and left for the second rise which was successful too as you see below.

Each of them required a baking time of 30 mins. Cooled and sliced, it was a nice sight to see the visible polenta. It was more nicer to bite into. The use of milk instead of water gave the bread a richer coloured crust.

Like he claims in his book, this made a wondeful toast. Toasted sandwiches to be specific.
  

This is my entry for BBD#20: Multigrain hosted right here. It also is on its way to Susan's yeastspotting.