I'm pretty much hooked on the Multigrain Bread Extraordinaire from The Bread Baker's Apprentice. But when I saw an article for multigrain bread in the most recent issue of Cook's Illustrated magazine, I was intrigued.
There were at least two appealing things about the article. One, it doesn't require an overnight soak like the BBA version. So I can decide today that I want bread today and have bread today. Two, rather than gathering small amounts of various grains from various sources like you have to in the BBA version, this recipe calls for 7-grain hot cereal mix like this. Genius, if you ask me.
It is delicious! The sunflower seeds remind me of the rolls that Central Market south serves in their cafe, but you could certainly leave them out. I can't wait to have this for breakfast with peanut butter on it.
- Multigrain Bread (Cook's Illustrated, Number Seventy-Nine, March & April 2006)