According to Artisan Breads Every Day, this is Peter Reinhart's favorite bread. He says that he publishes a new version of this bread in every new bread book that he writes. The bread is considered a "harvest bread" because it contains whatever grains are available from the harvest from the day before. The recipe is flexible, and you can substitute multigrain cereals for some or all of the different grains listed here. For the cooked brown rice, I substituted some leftover basmati rice made with ras el hanout I had made the night before.
This bread makes wonderful toast and sandwiches, and you can even add some sourdough starter to add a boost of flavor. I can understand why this bread is Peter's favorite.
By the way, if you are interested in getting into artisan bread baking, definitely pick up this book. It's just amazing how dedicated the author is to fine tuning the bread baking experience. Peter has taken many of the recipes that he has published in the past and perfected them. The formulas are pretty foolproof. I have not been disappointed in any of the breads in this book that I have tried.
And get a scale. You'll wonder how you baked without one.
Makes two loaves. Days to make: two. Adapted from Artisan Breads Every Day by Peter Reinhart.
22.5 ounces (5 cups) of bread flour
1.5 ounces (1/4 C) of coarsely ground cornmeal
1 ounce (1/4 C) rolled oats
3 T wheat bran
1/2 C cooked brown rice
1/4 C brown sugar
2 1/2 tsp salt
2 T instant yeast
1 1/2 T honey
1 1/2 C lukewarm water (about 95 degrees F)
1/2 C lukewarm milk
4 ounces of 60% sourdough starter (optional)
Poppy seeds and sesame seeds to top the bread (optional)
- In the bowl of a stand mixer, combine all of the ingredients except the seeds in the bowl of a stand mixer and mix on the lowest speed with the paddle attachment for two minutes and then let it rest for five minutes.
- Mix again on low for two more minutes. The dough should be soft and tacky/sticky. If it's too wet, add a little more flour.
- Transfer the dough to a floured surface, sprinkle it with flour, and knead by hand for about three minutes. If necessary, add flour to prevent sticking. Form the dough into a ball.
- Reach under the dough with a dough scraper and an with an oiled hand on top, stretch one side of the dough out and fold it over the top of the dough. Repeat on all four "sides" of the dough ball.
- Form the dough back into a ball and place it in an oiled bowl and allow it to rest, covered, for ten minutes. Repeat three more times, every ten minutes.
- Place the dough into an oiled bowl, cover with plastic wrap, and place it in the refrigerator overnight, and up to five days.
- About two hours before you plan to bake the loaves, take the dough out of the refrigerator and shape into two loaves and place into oiled 8 1/2 by 4 1/2 inch loaf pans.
- Spray the tops of the loaves with water, then spray oil, and then sprinkle with the seeds. Cover with plastic wrap.
- Let the dough rise for 1 1/2 to 2 hours until the dough has risen about one inch above the rim of the pan.
- Preheat the oven to 350 degrees F.
- Bake for 45 to 60 minutes, rotating after 20 minutes. The bread is done when the internal temperature reaches 185 degrees F or higher.
- De-pan the loaves and cool on a wire rack, at least one hour.